Roasted Turkey Breast with Corn Bread-Sage Stuffing and Brandy Gravy

Roasted Turkey Breast with Corn Bread-Sage Stuffing and Brandy Gravy
Photo by Lara Ferroni

Ingredients

  • 1 tablespoon brandy
  • 2 celery
  • 1 tablespoon unsalted butter
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup chicken stock
  • 2 tablespoons fresh sage
  • + 10 more ingredients
    • 1 small red onion
    • 4 cups stale corn bread
    • 2 large eggs
    • 2 tablespoons unsalted butter
    • 1 1 1/2-ounce container veal or chicken demi-glace
    • ½ cup heavy cream
    • 1 bay leaf
    • 1 ½ tablespoons olive oil
    • 1 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone
    • 1 garlic clove

Preheat oven to 425°F and grease 9-by 13-inch roasting pan. In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncover...

View full recipe at Epicurious

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