Sausage Stuffed Boneless Turkey

By Chef Bob V – Mississauga, ON
Sausage Stuffed Boneless Turkey
  • Prep Time: 60
  • Total Time: 210
  • Servings: 12

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About this Recipe

By doing a lot of the work a day ahead of time, carving this the day you serve it is a breeze!


1 Maple Leaf Prime Turkey
5 Schneiders Mild Tuscan Fresh Sausage
1 lemon
1 lime
12 Thyme Sprigs
2 tbsp Kosher Salt
1 tbsp Black Pepper


Run a thin sharp knife along the back bone of the turkey. Gently cut the eat away from the rib cage always keeping your knife angled away from the skin. As you reach the joints of the wing and leg cut through the joint, again being careful not to pierce the skin. Work all the way around the turkey until you can lift the ribcage and back bone out in one piece. Spread the turkey flat on your work surface. Squeeze the sausage meat out of the casing and place in the middle of the Turkey Breast. Fold the turkey meat over the sausage meat and using butchers string truss everything together including the legs and wings into a tight bundle. Place the turkey in a large food grade plastic bag and season with Salt, Pepper, Thyme, Lemon zest and Lime zest. Allow to rest over night in refrigerator.Cook in 350 F oven until and internal temperature of 165F. Allow to rest fro 20 minutes before carving.

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