Tender turkey breast is stuffed with a sweet apple, cornbread and sausage stuffing for a satisfying, filling fall Sunday night dinner.
In a medium nonstick skillet, heat 1 tsp. olive oil over medium heat. Saute chopped apple, celery, onion, and a large pinch of kosher salt until translucent, about 10 minutes. Add sausage (casings removed) and rosemary. Continue to cook until sausage is browned, breaking it up into little pieces as it cooks.
Remove apple-sausage mixture from heat. Transfer to a large bowl and mix with cornbread, parsley and maple syrup. Set aside to cool.
While the stuffing is cooling, butterfly turkey breast and flatten to 1/2-inch thickness by placing the butterflied breast between two slices of plastic wrap and pounding with a meat mallet (or if you're like me and don't own one, a rolling pin).
When stuffing has cooled enough to handle, spread on top of turkey breast, leaving a 1/2-inch area around the edges. Start at the