Turkey Breast Stuffed With Italian Sausage and Marsala-Steeped Cranberries
I know it might sound a bit of a faff, but take it from me that stuffing a whole double breast joint is very much easier than stuffing and rolling a single breast joint, as is more commonly found in supermarkets. Basically, all you’re doing here is opening out your boneless turkey joint, smothering it with stuffing and folding it over. What you end up with, for all the ease of its creation, is nothing short of a showstopper. You need to go to a butcher to get a whole breast joint and you need to ask for it to be butterflied and boned and make sure the skin is left on.
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