Roasted Turkey Breast with Corn Bread Sage Stuffing and Brandy Gravy
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces
2 large eggs, beaten
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone
(see Tips, below)
1 1/2 tablespoons olive oil
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, uncovered, until liquid is reduced by half, about 3 minutes.
Put corn bread in large bowl and pour vegetables over. Toss to mix well.
Add eggs and stir to combine.
Rinse breast halves and pat dry. Season generously with kosher or coarse
sea salt and freshly ground pepper, and rub all over with olive oil.
Mound stuffing in center of roasting pan and arrange turkey on top,
making sure breast halves aren't touching. Roast until thermometer inserted into
thickest part of turkey (do not touch bone) registers 170°F and juices run
clear when pierced with fork, 45 to 55 minutes.
Make gravy while turkey is roasting:
In small saucepan over moderately high heat, combine demi-glace, 1/2 cup
water, and brandy. Bring to boil, stirring until smooth. Stir in butter, reduce
heat, and simmer uncovered, stirring often, until gravy thickens, about 1
minute. Stir in cream and season with freshly ground pepper. Serve hot, over
turkey and stuffing.
Makes 4 servings.