Cook Stuffing Ingredients

1. If toasting bread cubes, preheat oven to 350F.
2. In a large saute pan, heat 2 T olive oil.  Cook the sausage, breaking into smaller and smaller pieces as it cooks, for about 5 minutes, until no longer pink.  Add onions, garlic, celery and fennel seed.  Cook about 5-7 minutes until onions and celery are softened.  Remove from heat and cool for a few minutes.  If toasting the bread cubes, place them on a baking sheet and into the oven for 10 minutes.
3. In a large bowl, toss the (toasted) bread cubes with the sausage mixture.  Add chicken broth, toss to moisten.
4. In a smalll bowl, whisk eggs lightly, then add sage, rosemary, salt and pepper and mix well.  Add the egg mixture to the bread and sausage mixture.  Mix with spatula or spoon.  Cover and refrigerate at least 30 minutes.

Butterfly the Turkey Breast

1. Turn oven heat to 325F.
2. Using a sharp knife and starting from the thinner long side of the breast, slice the breast horizontally almost all the way through, so it will open up like a book, or in something of a heart-shape. Place a sheet of plastic wrap over the opened breast, and pound lightly with a mallet (smooth side) to even out the thickness and shape of the breast. Remove the plastic wrap.  Season generously with salt and pepper, and move the breast to a baking sheet.
3. Spread a layer of stuffing (placing remainder of stuffing in a 2-liter dish for baking) over the breast and leaving a 1” border on all sides.
4. Starting from the long side of the breast, roll it up, jelly-roll style.  It may roll only about 1 1/2 times.  This is fine.
5. If needed, you can tie the rolled breast with 4-5 10” sections of kitchen twine.  This will allow more even roasting.  We did not tie ours, because it set nicely in the pan.
6. Brush top of breast with remaining olive oil. Place in preheated oven and roast until internal temperature of 155F, 1-1/2 hours. After 30 minutes, bake remaining stuffing, covered for the first 30 minutes, and uncovered 10-15 minutes to brown. Remove breast from oven, tent with foil and let rest for 10 minutes prior to slicing.