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Spinach and Herb Stuffed Turkey Thighs with Sausage, Cranberry Pecan Dressing

Course Main Course

Ingredients

Turkey

  • 2 Turkey Thighs
  • 2 tbsp Olive oil
  • 4 cups  fresh spinach
  • 2 tbsp chopped onions
  • 1 garlic clove, minced
  • 1 tsp chopped rosemary
  • 3 sage leaves, chopped
  • Salt and pepper to taste
  • String to tie

Dressing

  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1/2 green pepper chopped
  • 1/2 stick of butter
  • 1/2 pound sweet Italian sausage
  • 4 cups bread cubes
  • 2 tsp dried sage
  • 2 tsp poultry seasoning
  • 1/2 cup dried Cranberries
  • 1/2 cup pecans, chopped
  • 1-2 cups turkey or chicken stock
  • salt and pepper to taste
  • parsley to garnish

Instructions

  • Debone two fresh Turkey thighs. Place each one between 2 sheets of parchment, and use a mallet to pound them thinner. Set aside.
    In a pan on medium heat, add olive oil. Add fresh spinach, chopped onions, garlic, rosemary and sage to a sauté pan and cook until spinach is mostly wilted. Divide the mixture between each thigh. Roll up each thigh and secure them with string. Season with salt and pepper. Place in a roasting pan, drizzle with olive oil and roast until done, in a 350 degree oven for 45-60 minutes . Rest for 15 minutes before slicing.
    For the dressing, in a sauté pan add butter, celery, chopped onions and green peppers. Cook for 10 minutes Add sausage and cook until the sausage is done. In a large bowl, Add bread cubes, dried cranberries and pecans. Add the sausage mixer to the bowl. Add dried sage, poultry, and salt and pepper to taste. Add 1 cup of broth to the mixture and toss to combine. If it seems too dry, add more broth 1/2 cup at a time. Place stuffing in a Calphalon pan, sprinkle on chopped parsley and bake for 30 minutes. Top stuffing with sliced stuffed Turkey Thighs.