Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Turkey Breast with Sausage-Apricot Stuffing

12 oz. pork sausage
2 cups dried bread cubes
1 cup pecan halves
½ cup chopped dried apricots
¼ cup Land O’ Lakes® Butter, melted
1/3 cup chicken broth
2 stalks (1 cup) celery, sliced ½”
1 medium (½ cup) onion, chopped
½ t. salt
¼ t. dried sage leaves, crushed
1/8 t. pepper
1 (5 to 7-pound) bone-in turkey breast
3 T. Land O’ Lakes® Butter, melted

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Heat oven to 350°F. Brown sausage in 10” skillet over medium heat; drain off fat. Stir together browned sausage and all remaining ingredients except turkey breast and 3 T. butter in large bowl. Gently loosen skin from turkey in neck area to make large area to stuff. Stuff with sausage mixture; secure skin flap with toothpicks. Place remaining sausage mixture in 1-quart covered casserole; refrigerate. During last 30 minutes of turkey breast baking time, bake remaining stuffing for 25 to 30 minutes or until heated through. Place stuffed turkey breast, breast-side up, on rack in roasting pan. Brush with 3 T. melted butter. Bake, basting occasionally, for 2 to 2 ½ hours or until meat thermometer reaches 170°F to 175°F and turkey breast is no longer pink. Let stand 10 minutes.