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1
STUFFING: Dice half the onion.
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2
IN a skillet, heat 1 tablespoons oil over medium heat and cook onion until caramelized, about 8 minutes.
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3
Finely chop 2 tablespoons sage and stir into the skillet along with the apple, walnuts, Italian seasoning and 1/4 teaspoons salt and 1/4 teaspoons pepper.
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4
Cook until the apples have softened slightly, 2-3 minutes.
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5
Remove from heat and set aside to cool completely.
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6
Mix the cooled apple-onion mixture with the bread pieces, parsley and egg yolk.
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7
Add 1/4 cup of the broth to moisen the stuffing so it just holds together.
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8
Set aside.
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9
TURKEY: Preheat oven to 425F Place both turkey breasts, skin side down on a cutting board.
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10
Cut horizontally in the the thickest part of each breast (but do not cut through) so they open up like a book.
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11
season each of the cut surfaces with the remainder of the salt and pepper.
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12
Mould 2 cups of the stuffing into a log; place in the middle of one side of the first breast.
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13
Fold the meat over to close and use kitchen twine to wrap and tie the rolled turkey in 3-4 places.
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14
Repeat with second breast.
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15
Thinly slice the remaining onion and scatter in a roasting pan along with the remaining sage sprigs.
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16
Place the stuffed turkey breasts overtop and brush with the remaining oil.
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17
Add the remaining broth to the pan and cook in center of oven for 15 minutes.
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18
Reduce the heat to 375F until the internal temperature reaches 165F Transfer turkey to a platter and let rest 5-10 minutes.
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19
Remove the twine, slice and serve with the onion and sage stuffing.
