Sausage Stuffed Bone-in Turkey Breast

My husband doesn't like dark meat so, even though it is my preference, it doesn't always make sense to get a whole big turkey just for the two of us.  If we get a hankerin' for a turkey dinner, and it's only us, then I'll just get a bone-in breast.  

I don't know about you, but I can't have turkey without stuffing.  It just isn't right.  One of my favorite stuffing recipes uses sausage and water chestnuts.  The sausage adds moisture and flavor and the water chestnuts create wonderful texture.

Sausage Stuffed Bone-in Turkey Breast


1 (5-7 Lb.) Turkey Breast, Bone In, Skin On
Tony Chachere Creole Seasoning (Or Salt And Pepper To Taste)
1/2 Cup Butter
3/4 Cup Chopped Celery
1 4-Ounce Can Water Chestnuts, Drained and Chopped
1 Onion, Chopped
1 Lb Bulk Sausage
4 Cups Stale Bread Cubes
1/2 Tsp. Dried Sage Leaves
1/2 Tsp. Dried Thyme Leaves
1 Tsp. Salt
1/4 Tsp. Pepper
1/4 To 1/3 Cup Chicken Stock
2 Tbsp Butter, Softened


Preheat oven to 350 degrees. Rinse turkey breast and pat dry with paper towels. Set aside.

In large skillet, brown the sausage until most of the pink is gone.  Remove from the pan and set aside.

In the same skillet, melt 1/2 cup butter and cook celery and onion until tender. 










Return the sausage to the pan and add the rest of the ingredients (except 2 tbsp butter). Add chicken stock and toss until lightly moistened.

Loosely stuff the breast cavity, don't over stuff because the stuffing expands.  In a large baking dish (I use a large cast iron skillet) place the breast, stuffing side down.  

Loosely stuff the neck cavity and cover with skin flap.  Rub the breast all over with the remaining butter. Sprinkle with Tony Chachere to taste.

If there is extra stuffing left over kind of pack it around the base of the breast and cover with foil.  The foil will keep it moist and prevent it from burning.

Roast the turkey and stuffing at 350 degrees for 2 to 2-1/2 hours until an instant-read meat thermometer inserted into the meat reads 165 degrees F. 

You can baste it if you want to but I find it unnecessary.

Serve with all your favorite fixin's.