Roasted Turkey & Sausage Roll

Wednesday’s Weekly Recipe
Roasted Turkey & Sausage Roll






Everything you will need:
5 pound boneless turkey breast
(in one piece, with skin)

½ teaspoon dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup butter
(let temper for about 15 minutes before using)
½ pound of Cantella’s fresh Italian sausage
(removed from casing)
¼ cup of olive oil
Ground pepper medley
Garlic salt
Kitchen string

Neatly bone (or have you butcher do it) a turkey breast (in one piece) to net about five pounds.

Remove & save the skin in one large piece.

Lay the breast out and pound it to an even thickness, pushing the sides to form a rectangular piece. Lay the breast on its back side with the cut side up.

Spread the butter over the breast, then sprinkle on the oregano, salt & black pepper.

Crumble on the Italian sausage.

Neatly & tightly roll the breast, cover it with the skin, and tie it together in five or six places.
(Tip: Cut about six pieces of string 14-15 inches long and lay them out. Set the turkey roll over the pieces of string. It helps to have an assistant put a finger on the knot. )

Preheat oven to 350 degrees.

Rub the roll thoroughly with the olive oil. Sprinkle on the pepper medley and garlic salt to taste.

Place the turkey roll on a roast rack and put into a 9 x 13 inch glass baking dish.
Roast for about one and one-half hours, brushing or basting occasionally with its own juices.

When the turkey roll is finished roasting, test it with a roast-meat thermometer which in the center, the breast should read 168-170 degrees.

Let roasted turkey roll stand for just a couple of minutes before carving.
Cut into one inch slices & serve hot.

Serves 6

For more recipes from Papa Cantella go to www.papacantella.com