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1
Preheat the oven to 325 degrees F.
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2
For the turkey breasts:
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Arrange a wire rack over a baking sheet.
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4
Combine the butter with the herbs.
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Loosen the skin on the turkey breasts and place the butter between the skin and breast meat, working out to the edges evenly.
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Place a bay leaf between the skin and meat.
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Spray the skin with olive oil, and sprinkle liberally with salt and pepper.
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Roast to 165 degrees internal temperature, about 1 hour.
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9
Remove and cover loosely with foil to cool back to room temp, reserving the drippings for the gravy.
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10
Then cover and store for a make-ahead meal, as well as another night's meal, such as the Turkey Club Enchilada Casserole.
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11
For the stuffing:
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Melt 6 tablespoons butter in large skillet over medium heat.
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Grease a casserole dish with 1 tablespoon of remaining butter, and reserve the rest to dot the top of the stuffing once it is in its casserole dish.
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14
To the melted butter, add the herbs, celery, apples, onions, bay leaf and some salt and pepper.
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Cook to tender, 15 to 20 minutes, stirring occasionally.
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Add the stuffing cubes and moisten with the stock until damp, but not wet.
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Fill the casserole dish and dot the top with butter.
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Cover and refrigerate to store.
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For the gravy:
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20
Melt the butter in a large skillet and season liberally with black pepper.
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Whisk in the flour until light golden in color.
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Then whisk in the stock and Worcestershire and simmer at low boil to thicken.
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Add any pan drippings from the roasted turkey breasts.
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Once the gravy lightly coats the back of a spoon, add a ladle of it to the egg yolk while beating with fork.
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Then add the yolk back to gravy to gloss it up, stir in.
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26
Add the mustard, if using.
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Add salt to taste.
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Cool and store.
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29
To serve:
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30
Preheat the oven to 375 degrees F. Place the rack in center of oven.
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31
Bring the stuffing to room temp, then bake until crispy on top and hot through.
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32
Reheat the gravy over medium heat, partially covered and stirring occasionally.
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33
While the stuffing is in the oven and the gravy is reheating, heat up an additional couple cups of plain stock in a high-sided skillet.
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34
Thinly slice 1 turkey breast, removing the bay leaf when you get to it.
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35
For each sandwich, very lightly toast a slice of bread and place on a dinner plate.
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36
Top the bread with a scoop of stuffing (I use an ice cream scoop).
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37
Set a few slices of turkey into broth to heat through.
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38
Arrange the turkey slices over the mound of stuffing.
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39
Liberally ladle the gravy over the top of the sandwich and garnish with chopped parsley.
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40
Save any leftover gravy for another meal, such as the Turkey Club Enchilada Casserole later in the week.
