FESTIVE STUFFED TURKEY BREAST

Serves: 4

■ 1 tbsp (15 ml) butter

■ 1/4 cup (60 ml) finely chopped onion

■ 1/4 cup (60 ml) finely chopped celery

■ 2 cups (500 ml) fresh white bread cubes

■ 1 tbsp (15 ml) chopped fresh parsley

■ 3/4 tsp (4 ml) poultry seasoning

■ 1/8 tsp (0.5 ml) salt

■ 1/8 tsp (0.5 ml) freshly ground pepper

■ 1 1/2 lb (680 g) boneless, skinless turkey breast fillet 2 tbsp (30 ml) butter

■ 2 tsp (10 ml) cornstarch

■ 1/2 cup (125 ml) canned chicken broth

■ 1/4 cup (60 ml) dry white wine

■ Salt and freshly ground pepper

1. To prepare stuffing, melt 1 tbsp (15 ml) butter in a frying pan over medium heat. Add onion and celery; sauté for 2 minutes. Transfer to a bowl; cool.

2. Stir in bread cubes, parsley, poultry seasoning, salt and pepper; set aside.

3. Place turkey breast on a cutting board. Cut a deep horizontal pocket in turkey breast with a sharp knife. Spoon stuffing into pocket. Close edges of pocket with metal skewers.

4. Melt 2 tbsp (30 ml) butter in an ovenproof frying pan. Add turkey breast and brown on all sides.

5. Transfer frying pan with turkey breast to oven. Bake, covered, at 350 F (175 C) for 1 1/4 hours or until turkey is cooked through and a meat thermometer inserted in stuffing registers 165 F

(74 C).

6. Transfer turkey breast to a platter and cover with foil. Let stand for 15 minutes before slicing.

7. Meanwhile, to prepare gravy, whisk together cornstarch and broth until blended. Add wine to drippings in frying pan. Bring to a boil over medium heat.

8. Stir in cornstarch mixture. Cook, stirring constantly, until thickened, about 1-2 minutes. Season to taste with salt and pepper.

9. Remove skewers from turkey breast. Cut into thick slices. Serve with gravy.