Roast Turkey with Sausage-Clam Stuffing and Olive Gravy Recipe

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Roast Turkey with Sausage-Clam Stuffing and Olive Gravy
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  1. Place bread cubes on a baking sheet; bake at 325° 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. Sauté 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 425° for 30 minutes. Reduce heat to 350°, and bake 50 additional minutes or until thermometer registers 170°. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 522.05 Kcal (2186 kJ)
Calories from fat 204.79 Kcal
% Daily Value*
Total Fat 22.75g 35%
Cholesterol 105.74mg 35%
Sodium 1982.71mg 83%
Potassium 855.57mg 18%
Total Carbs 43.52g 15%
Sugars 3.71g 15%
Dietary Fiber 2.14g 9%
Protein 31.85g 64%
Vitamin C 11.1mg 19%
Vitamin A 0.2mg 7%
Iron 1.1mg 6%
Calcium 63mg 6%
Amount Per 100 g
Calories 150.77 Kcal (631 kJ)
Calories from fat 59.15 Kcal
% Daily Value*
Total Fat 6.57g 35%
Cholesterol 30.54mg 35%
Sodium 572.63mg 83%
Potassium 247.1mg 18%
Total Carbs 12.57g 15%
Sugars 1.07g 15%
Dietary Fiber 0.62g 9%
Protein 9.2g 64%
Vitamin C 3.2mg 19%
Vitamin A 0.1mg 7%
Iron 0.3mg 6%
Calcium 18.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
  • 13

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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