Linguica Stuffed Turkey Breast With Buttered Egg Noodles

Directions

1. In a medium skillet over medium-high, heat 1/4 c. of the extra virgin olive oil and, when warm, add in the onions and cook, stirring, till soft, about 4 min. Add in the garlic, scallions, Essence, and chicken broth, and cook, stirring, for 1 minute longer. Add in the melted butter, bread crumbs, parsley, sage, 1/2 tsp. of the salt, 1/4 tsp. of the black pepper, and cayenne pepper, and mix well. Transfer to a mixing bowl to cold slightly.
2. Preheat the oven to 400 degrees.
3. Place turkey breast half on a flat work surface covered with plastic wrap and, using a sharp knife, cut a deep slit all the way down one side, being careful not to cut through to the other side. Fold the flap of turkey outward so which the breast resembles an open book. Place a second piece of plastic wrap on top of the turkey, then use a meat cleaver or possibly other heavy object to lb. the breast to a uniform 1/2-inch thickness.
4. Season the inside of the turkey breast with 3/4 tsp. of the salt, 1/2 tsp. freshly grnd black pepper, and Essence, to taste. Spread the breadcrumb mix over the top of the breast to within 1/2-inch of the edges. Place the sausage link lengthwise over the stuffing. Carefully fold one edge of the breast over the top of the sausage, and repeat with the other side so the breast can be rolled into a neat parcel. Tie at 1-inch intervals with kitchen twine. Rub the outside of the turkey breast with the 1 Tbsp. of extra virgin olive oil, then season with the remaining 3/4 tsp. of salt and 1/2 tsp. of freshly grnd black pepper.
5. Heat a large oven-proof skillet over high heat. When warm, add in the remaining 2 Tbsp. of extra virgin olive oil, and when warm, sear the stuffed turkey breast, turning occasionally to brown on all sides, about 4 to 6 min. Transfer the skillet to the oven and cook for 30 min, or possibly till juices run clear and the turkey reaches an internal temperature of 165 degrees.
6. Remove from the oven and let rest for 15 min. Remove the kitchen twine, slice into 1/2-inch slices, and serve with Buttered Egg Noodles.
7. This recipe yields 6 servings.