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One-Pan Roast Turkey Breast with Stuffing Pomegranate Sauce Ingredients For the Turkey 1 ½ tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 (5-7 pounds) bone-in, skin on whole turkey breast For the Stuffing Non-stick oil spray ½ cup Extra-virgin olive oil 3 cups finely chopped yellow onion 1 ½ teaspoons kosher salt, divided 6 cloves garlic, minced 3 cups chicken stock, Homemade or store-bought ½ cup white wine, like a Sauvignon Blanc 2 tablespoons minced fresh sage 1 tablespoon minced fresh thyme ¼ teaspoon red pepper flakes (optional) 2 pounds white country bread, cut into ½-inch cubes (about 20 cups) 1 pound Italian turkey sausage (casings removed), mild or spicy 1 ½ cups coarsely chopped fresh Italian flat-leaf parsely For the Pomegranate Sauce ¾ cup finely chopped fresh Italian flat-leaf parsley ¾ cup pomegranate arils/seeds ½ cup Extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 1 medium shallot, minced 2 medium garlic cloves, finely grated on a microplane ¾ teaspoon kosher salt Instructions For the Turkey Combine the 1 ½ tablespoons of salt, 1 tablespoon of pepper, and 1 tablespoon of thyme in a bowl
brand_LAFAYETTE_148_NEW_YORK
Color:Ivory/Sand/Honey
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