Ingredients
Directions
Preheat the oven to 375ºF.
Heat a heavy-bottomed skillet over medium-high heat and brown the sausage, breaking up any large clumps that form.
Add the onion, celery, and garlic, and sauté until tender.
Add the rice, water chestnuts, 6 tbs. of the butter, 1 cup of the chicken broth, sage, thyme, and parsley.
Stir to combine and remove from the heat. Reserve.
Remove the turkey breast roast from all packaging. If netted, remove netting and pat dry with a paper towel.
Using a sharp knife, make an incision in the center of the thin side of the breast. Slide the knife back and forth to make a pocket almost the length of the breast, stopping short of the other side.
Stuff the turkey breast with the stuffing.
Cover the turkey loosely with foil and roast for about 1 hour. After 1 hour, remove the foil and cook for another 30-45 minutes, or until a thermometer inserted in the center reads 165ºF.
When the turkey is done cooking, place it on a platter and allow to rest for up to 15 minutes.
Heat a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the remaining butter and drippings from the turkey pan. Once melted, add the flour and stir to make a roux.
Add the broth, oregano, and bring to a simmer. Cook for about 10 minutes, stirring frequently, and reserve.
Slice the turkey and place on a platter. Serve with the gravy on the side.
