Spinach and Herb Stuffed Turkey Thighs with Sausage, Cranberry Pecan Dressing
Course Main Course
Ingredients
Turkey
2 Turkey Thighs
2tbspOlive oil
4cups fresh spinach
2tbspchopped onions
1garlic clove, minced
1tspchopped rosemary
3sage leaves, chopped
Salt and pepper to taste
String to tie
Dressing
1/2onion, chopped
1stalk celery, chopped
1/2green pepper chopped
1/2stick of butter
1/2poundsweet Italian sausage
4cupsbread cubes
2tspdried sage
2tsppoultry seasoning
1/2cupdried Cranberries
1/2cuppecans, chopped
1-2cupsturkey 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.