Turkey Breast Stuffed w/ Sausage, Garlic & Spinach

So, a friend of mine found this recipe in our local newspaper and it sounded really good. We are going to be giving this a try this Christmas. I cant wait to try it out!

However, I will be making some alterations to this recipe. I will be using a turkey tendeloin instead of a turkey breast. I will be replacing the sausage with turkey sausage and everything else will stay the same.

• 1 pound of Italian sausage, removed from the casing OR turkey sausage
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 (10 0z.) box of frozen spinach, thawed and squeezed dry
• 1/2-1 cup of reduced sodium chicken broth
• 1 egg
• 1 turkey tenderloin OR 2 (2 lbs) boneless turkey breast halves 
• 1 tsp salt
• 1 tsp black pepper
• olive oil

1. With a thin sharp knife cut a pocket into the turkey breast or turkey tenderloin.
2. Preheat the oven to 350F
3. In a large skillet, cook the sausage, onion, and garlic, until the sausage is no longer pink, approximately 10 minutes. Toss with the bread cubes, spinach, broth, and egg, mixing well. Allow it to cool. 
4. Spoon in half the spinach mixture and press down gently, wrap with kitchen twine and brush with olive oil.Sprinkle with salt and pepper and place in a roasting pan. If you have remaining spinach mixture place it in a baking dish and allow it to bake on its own for a side dish. 
5. Bake the turkey and stuffing mixtures for approximately 35-45 minutes or until a thermometer registers the temperature to 160F. After removing from the oven, allow the meat to stand for 10 minutes. 
6. Cut the twine, slice the turkey and serve either while it is hot or at room temperature.