Turkey Breast Stuffed With Sausage, Fennel, and Golden Raisins

1. 1

   Finely chop white part of onions.

2. 2

   Place green parts side by side on 15x10x1-inch heavy rimmed baking sheet to form a mat.

3. 3

   Mix chopped onions, sausage, raisins, 1 1/2 teaspoons fennel, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium bowl.

4. 4

   Place turkey on work surface, skin side down.

5. 5

   Sprinkle with salt and pepper.

6. 6

   Spoon sausage mixture in row between breast halves.

7. 7

   Starting at 1 long side, roll up turkey breast to enclose filling.

8. 8

   Tie with kitchen string at 1-inch intervals to hold shape.

9. 9

   Place turkey atop onion mat.

10. 10

    (Can be made 1 day ahead.

11. 11

    Cover; chill.)

12. 12

    Preheat oven to 400F

13. 13

    Brush oil all over turkey.

14. 14

    Sprinkle with salt, pepper, and 2 teaspoons fennel.

15. 15

    Roast until thermometer inserted into filling registers 155F, basting turkey every 15 minutes with 1/4 cup broth and adding more broth to pan if drippings burn, about 1 hour 20 minutes.

16. 16

    Transfer to platter; let stand 5 minutes.

17. 17

    Set baking sheet with onions atop 2 burners.

18. 18

    Add 1 cup broth to baking sheet.

19. 19

    Bring to boil over medium-high heat, scraping up browned bits.

20. 20

    Boil 2 minutes.

21. 21

    Strain pan juices into medium bowl; discard solids.

22. 22

    Serve turkey with pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.