Special equipment: kitchen twine
Place the turkey breast between 2 sheets of plastic wrap
and pound lightly with a meat mallet to an even thickness of about 3/4-inch. Set aside while stuffing
Preheat the oven to 375 degrees F.
Place the cranberries in a small saucepan
and cover with water. Bring to a boil, cook for 1 minute, then remove from heat, drain
and reserve. Heat 2 teaspoons oil in a large heavy skillet over medium heat. Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes. Add the garlic and cook an additional 2 to 3 minutes. Add bread, cranberries
, pecans, 2 tablespoons fresh or 2 teaspoons dried sage and 1/2 to 3/4-cup chicken stock, depending upon consistency of stuffing; (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for about 2 to 3 minutes, remove from heat.
Salt and pepper the inside and outside of the turkey
breast. Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
Heat 1 tablespoon of canola oil in a large Dutch oven
or medium-sized roasting pan until hot. Sear
stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Add sliced onion and 1 1/2 cups chicken stock, cover tightly and roast
in the oven until turkey reaches 160 degrees F when an instant-read thermometer is inserted into inner layer of meat, about 60 to 65 minutes. Remove the turkey breast from oven and transfer to a cutting board to rest.
Make the gravy: Add apple cider, 1/2 cup chicken stock, vinegar and remaining sage
to the onions
, chicken stock
and juices in the roasting pan, bring to a boil and cook for approximately 10 minutes, stirring occasionally, until liquid is reduced by 1/3. Slowly add the cornstarch
mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus
. Season with salt and pepper, to taste. Makes 1 1/2 cups gravy.
Remove twine from turkey breast and slice into 1 1/2-inch thick pieces. Serve with gravy