Roast Turkey With Sausage-Clam Stuffing And Olive Gravy

• 4 cups day-old bread cubes
• 1 pound Italian sausage
• 2 cups finely chopped onion
• 1 1/2 cups chopped celery
• 3 large garlic cloves, minced
• 3 tablespoons chopped fresh thyme
• 1 tablespoon minced fresh sage
• 2 tablespoons Dijon mustard
• 2/3 cup minced fresh parsley
• 1/2 cup butter, melted
• 2 dozen littleneck clams, shucked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (2 1/2- to 3-pound) boneless, skinless turkey breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 onion, coarsely chopped
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 8 quahogs or 1 dozen littleneck clams
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon water
• 3/4 cup ripe olives
• 1 tablespoon chopped fresh rosemary

1. Place bread cubes on a baking sheet; bake at 325u0b0 for 15 to 18 minutes or until lightly browned. Transfer bread to a large bowl, and set aside.
2. Remove casings from sausage; discard. Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink. Remove sausage, reserving drippings in skillet.
3. Saute 2 cups onion and next 4 ingredients in drippings over medium-high heat 8 minutes or until tender; stir in sausage, mustard, and next 5 ingredients. Add to bread cubes, stirring until blended. Set aside.
4. Place turkey breast halves flat on heavy-duty plastic wrap, skin side down. Remove tendons, and trim fat. From center of each breast, slice horizontally through thickest part of each side almost to outer edge; flip fillets over. Pound breasts to flatten and create even thickness. Sprinkle each breast evenly with 1/2 teaspoon salt and pepper.
5. Spoon half of stuffing mixture over each breast, spreading to within 1 inch of edges. Fold in sides of breast over filling; roll up over filling. (Rolls should be 10 to 12 inches long.)
6. Tie rolls securely in several places with heavy string. Place coarsely chopped onion, carrot, and celery in a large roasting pan; nestle quahogs into vegetables. Place turkey rolls, seam side down, over vegetables.
7. Bake at 425u0b0 for 30 minutes. Reduce heat to 350u0b0, and bake 50 additional minutes or until thermometer registers 170u0b0. Remove turkey from pan; set aside.
8. Remove and discard vegetables and quahogs, reserving drippings in pan. Place roasting pan on cooktop; add wine and chicken broth. Cook over medium heat, stirring constantly, 5 minutes or until liquid is reduced to 3/4 cup.
9. Combine cornstarch and 1 tablespoon water, stirring until smooth; whisk into broth mixture. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Stir in olives and rosemary. Spoon gravy over sliced turkey.

bread, italian sausage, onion, celery, garlic, thyme, fresh sage, mustard, fresh parsley, butter, littleneck clams, salt, pepper, turkey breast halves, salt, pepper, onion, carrots, celery, quahogs, white wine, chicken broth, cornstarch, water, olives, rosemary

Taken from www.myrecipes.com/recipe/roast-turkey-with-sausage-clam-stuffing-olive-gravy (may not work)