Lora Mae Grant’s Stuffed Turkey Breast [VIDEO]

My Mom tried this recipe for the first time last Thanksgiving and it was sublime. First she'll show you what's in the stuffing then tell you her plan of action for her turkey breast stuffed with sausage, garlic, and spinach.

Next, Mom stuffs the turkey and ties it up for the oven. "When we come back...", what does Mom think this is, a Food Network Star audition?

Ah man, it's so good. Here's the recipe.

Turkey Breast Stuffed with Sausage, Garlic, and Spinach

-Pick up a boneless turkey breast half (with skin on), cut a pocket into it (Mom let the butcher do it), and pile in the stuffing. You'll have enough stuffing for two breasts; Mom left one plain for our picky eaters.

1 pound sweet Italian sausage, removed from casings

1 medium onion, chopped

1 tablespoon fennel seeds

4 garlic cloves, minced

3 cups half-inch bread cubes

1 (10 oz) box frozen spinach, thawed and squeezed dry

half to a cup reduced-sodium chicken broth

1 egg

2 boneless turkey breast halves, about 2 pounds each

1 teaspoon salt, freshly ground black pepper, olive oil

-Preheat oven to 350F

-In a large skillet, cook sausage, onion, fennel, and garlic until sausage is no longer pink, about 10 minutes. Toss with bread cubes, spinach, broth, and egg, mixing well, let cool.

-Make a large pocket-like slit in turkey breast half. Spoon in about half the spinach mixture. Tie with kitchen twine. Brush with oil. Sprinkle with salt and pepper. Place in roasting pan. Repeat with remaining turkey and stuffing or place remaining spinach mixture in a greased baking dish.

-Bake turkey breasts (or extra stuffing) 35-45 minutes or until a meat thermometer inserted into the thickest part of the breast registers 160F. Let stand 10 minutes. Remove twine, slice turkey and serve hot or room temperature. Spoon pan juices over sliced turkey. If desired, serve extra stuffing on the side.