Sausage-Stuffed Turkey Breast

• 4 to 5 lb. fresh or frozen boneless whole turkey breasts
• 1/2 lb. Italian sausage, cooked and drained
• 3/4 c. Ricotta cheese
• 1 Tbsp. dried basil leaves
• 1 Tbsp. pine nuts
• 1/8 tsp. pepper
• 1 egg
• 1 clove garlic, finely chopped
• 2 Tbsp. margarine or butter, melted

1. Heat oven to 425u0b0.
2. Remove excess fat from turkey breast. Place turkey, skin side down, on plastic or waxed paper; unfold. Cover with plastic wrap and flatten to 3/4-inch thickness.
3. Mix remaining ingredients except margarine.
4. Place mixture lengthwise across center of turkey.
5. Bring long sides of turkey up around stuffing.
6. Tie with kitchen string.
7. Place turkey on rack in shallow roasting pan.
8. Brush with half or all of margarine.
9. Cover with aluminum foil.
10. Roast 1 hour; remove foil.
11. Brush turkey with remaining margarine.
12. Roast 45 minutes longer until golden brown and juices run clear.
13. Let stand 15 minutes before cutting.

turkey breasts, italian sausage, ricotta cheese, basil, pine nuts, pepper, egg, clove garlic, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730224 (may not work)