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1
Preheat oven to 400 degrees F
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2
Fill a large bowl with water and add the leeks, swish around with your hands to get the sand out from in between the layers.
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3
In a large saute pan over medium heat, add 1 tablespoon each of butter and olive oil.
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4
Add the leeks, sprinkle with the thyme, salt and pepper and cook for about 10 minutes, turning every now and then, until the leeks are softened but not colored.
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5
Remove the leeks from heat to cool.
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6
In a large bowl combine the leeks, cornbread, and chicken stock and season with salt and pepper.
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7
Use a sharp, thin knife to cut down the length of the turkey cutting the breast parallel to the board, almost in half just stopping short of the outside edge.
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8
Open out the 2 halves as if you were opening a book.
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9
Now you've got a large piece of meat that will cook evenly and is thin enough to roll.
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10
Place 2 cups of the stuffing inside each of the breasts and then fold the turkey back over.
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11
Place the remaining stuffing in a small baking dish and cook alongside the turkey.
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12
Tie in 4 places with kitchen twine and season with salt and pepper.
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13
Heat the remaining tablespoon of butter and olive oil in a roasting pan over medium-high heat.
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14
Put the turkey in the roasting pan and sear all over.
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15
Transfer the pan to the oven and roast for about 25 minutes (internal temperature should reach 160 degrees F on an instant-read thermometer).
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16
Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.
