Print Recipe

Wrigley Mansion Club Bacon-Wrapped Turkey Breast
with Apple-Sage Stuffing and Apple Gravy

Ingredients

Bacon-Wrapped Turkey Breast

  • 1 (8 pound) turkey breast
  • 15 slices apple wood-smoked bacon
  • 4 cups apple-sage stuffing
  • 1 cup apple juice
  • 3 cups chicken broth

Apple-Sage Stuffing

  • 1 pound mild Italian sausage, casings removed
  • 1/4 cup shallots
  • 1 tablespoon garlic
  • 1 cup fennel, diced
  • 1 cup yellow onion, diced
  • 2 cups Granny Smith apples, diced
  • 1/4 cup sherry
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 8 cups dry sourdough bread
  • 4 leaves fresh sage
  • 1 teaspoon fresh thyme
  • 2 eggs, whipped

Apple Gravy

  • 2 cups shallots
  • 1 cup apple juice
  • 1/4 cup chardonnay
  • Defatted turkey drippings from pan
  • 1/4 cup turkey fat from pan
  • 1/4 cup flour
  • Chives, diced, for garnish
  • Chicken stock as needed
  • Salt and pepper to taste

Instructions

  1. Bacon-wrapped Turkey Breast: Place turkey skin-side down on a cutting board. Make a cut directly down the center; place stuffing in the cut area. Lay bacon on a large piece of wax paper. Place turkey on waxed paper and wrap around turkey.
  2. Bake at 350 degrees F until the turkey's internal temperature reaches 150 degrees F.
  3. Pour apple juice over turkey; bake for 3 minutes more. Remove turkey from pan; reserve drippings for gravy.
  4. Apple-Sage Stuffing: In a heavy saucepan over medium heat, sauté sausage until no pink remains. Remove one-half of the fat from the pan. Add vegetables; sauté for 3 minutes or until vegetables are clear. Add sherry; cook until almost dry.
  5. Add flour; whisk until glossy. Add chicken stock, sage and thyme; bring to a boil. Add bread cubes. Allow mixture to cool, then fold in whipped eggs.
  6. Apple Gravy: In a medium pan, heat shallots, apple juice and chardonnay until almost dry. Add drippings from the turkey pan; bring to a boil.
  7. In a separate pan, heat turkey fat and flour until smooth; gradually whisk into the first pan. Cook for 15 minutes over very low heat.
  8. Add salt and pepper to taste. Add chicken stock as needed.





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