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6 to 8
Easy
1 hr 10
Published 1992
You will need a second oven to bake this turkey breast at the same time as the turkey with sausage and chestnut stuffing.
In a small bowl, combine the parsley, shallots, sage, salt and pepper.
On a flat surface, place one of the boned turkey breasts, boned side up. Using a sharp knife, butterfly the breast by making 2 or 3 horizontal cuts into the thickest parts of the meat, cutting toward the edges and leaving the piece closest toward the edge attached. Open each piece like a book. Cover the breast with a
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