Roast Turkey With Sausage-Clam Stuffing And Olive G

Name: Roast Turkey With Sausage-Clam Stuffing And Olive Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups day-old bread cubes; 1 pound Italian sausage; 2 cups finely chopped onion; 1 1/2 cups chopped celery; 3 large garlic cloves, minced; 3 tablespoons chopped fresh thyme; 1 tablespoon minced fresh sage; 2 tablespoons Dijon mustard; 2/3 cup minced fresh parsley; 1/2 cup butter, melted; 2 dozen littleneck clams, shucked; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 (2 1/2- to 3-pound) boneless, skinless turkey breast halves; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 onion, coarsely chopped; 2 carrots, coarsely chopped; 2 celery ribs, coarsely chopped; 8 quahogs or 1 dozen littleneck clams; 1/2 cup dry white wine; 1/2 cup chicken broth; 1 teaspoon cornstarch; 1 tablespoon water; 3/4 cup ripe olives; 1 tablespoon chopped fresh rosemary

Servings: persons

4 cups day-old bread cubes
1 pound Italian sausage
2 cups finely chopped onion
1 1/2 cups chopped celery
3 large garlic cloves, minced
3 tablespoons chopped fresh thyme
1 tablespoon minced fresh sage
2 tablespoons Dijon mustard
2/3 cup minced fresh parsley
1/2 cup butter, melted
2 dozen littleneck clams, shucked
1/4 teaspoon salt
1/4 teaspoon pepper
2 (2 1/2- to 3-pound) boneless, skinless turkey breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
8 quahogs or 1 dozen littleneck clams
1/2 cup dry white wine
1/2 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water
3/4 cup ripe olives
1 tablespoon chopped fresh rosemary

1
Place bread cubes on a baking sheet; bake at 325u00b0 for 15 to 18 minutes or until lightly browned. Transfer bread to a large bowl, and set aside.
2
Remove casings from sausage; discard. Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink. Remove sausage, reserving drippings in skillet.
3
Saute 2 cups onion and next 4 ingredients in drippings over medium-high heat 8 minutes or until tender; stir in sausage, mustard, and next 5 ingredients. Add to bread cubes, stirring until blended. Set aside.
4
Place turkey breast halves flat on heavy-duty plastic wrap, skin side down. Remove tendons, and trim fat. From center of each breast, slice horizontally through thickest part of each side almost to outer edge; flip fillets over. Pound breasts to flatten and create even thickness. Sprinkle each breast evenly with 1/2 teaspoon salt and pepper.
5
Spoon half of stuffing mixture over each breast, spreading to within 1 inch of edges. Fold in sides of breast over filling; roll up over filling. (Rolls should be 10 to 12 inches long.)
6
Tie rolls securely in several places with heavy string. Place coarsely chopped onion, carrot, and celery in a large roasting pan; nestle quahogs into vegetables. Place turkey rolls, seam side down, over vegetables.
7
Bake at 425u00b0 for 30 minutes. Reduce heat to 350u00b0, and bake 50 additional minutes or until thermometer registers 170u00b0. Remove turkey from pan; set aside.
8
Remove and discard vegetables and quahogs, reserving drippings in pan. Place roasting pan on cooktop; add wine and chicken broth. Cook over medium heat, stirring constantly, 5 minutes or until liquid is reduced to 3/4 cup.
9
Combine cornstarch and 1 tablespoon water, stirring until smooth; whisk into broth mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in olives and rosemary. Spoon gravy over sliced turkey.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 4 cups day-old bread cubes, 1 pound Italian sausage, 2 cups finely chopped onion, 1 1/2 cups chopped celery, and more.

Yes, Roast Turkey With Sausage-Clam Stuffing And Olive Gravy falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Turkey With Sausage-Clam Stuffing And Olive Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions