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1
Special equipment: kitchen twine
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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.
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Set aside while stuffing is prepared.
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4
Preheat the oven to 375 degrees F.
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5
Place the cranberries in a small saucepan and cover with water.
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Bring to a boil, cook for 1 minute, then remove from heat, drain and reserve.
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Heat 2 teaspoons oil in a large heavy skillet over medium heat.
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Add the diced onions and cook, stirring, until onions are golden but not charred, about 12 to 15 minutes.
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Add the garlic and cook an additional 2 to 3 minutes.
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10
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).
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11
Cook over low heat for about 2 to 3 minutes, remove from heat.
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12
Salt and pepper the inside and outside of the turkey breast.
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13
Spread the stuffing on the turkey, leaving about 1 1/2 to 2-inches uncovered on all sides.
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Roll up and secure tightly with kitchen twine, trying to keep all stuffing intact.
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15
Heat 1 tablespoon of canola oil in a large Dutch oven or medium-sized roasting pan until hot.
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Sear stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
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17
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.
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18
Remove the turkey breast from oven and transfer to a cutting board to rest.
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19
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.
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20
Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more.
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The gravy should not be thick, just slightly thicker than a jus.
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Season with salt and pepper, to taste.
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Makes 1 1/2 cups gravy.
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Remove twine from turkey breast and slice into 1 1/2-inch thick pieces.
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25
Serve with gravy.
