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

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

• 2 matskedar osaltat smör

• 1 small red onion, finely chopped

• 2 stalks celery, finely chopped

• 1 garlic clove, minced

• 1/4 teaspoons freshly grated nutmeg

• 1/4 teskedar nymalen svartpeppar

• 1 bay leaf

• 2 tablespoons finely chopped fresh sage

• 120ml chicken stock

• 950ml stale corn bread, crumbled into large pieces

• 2 large eggs, beaten

• One 3 1/2- to 1.8kg bone-in turkey breast, halved at the breast bone (see Tips, below)

• 1 1/2 tablespoons olive oil

• One 1 1/60g container veal or chicken demi-glace

• 1 tablespoon brandy

• 1 tablespoon unsalted butter

• 120 ml vispgrädde

Preheat oven to 218°C 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 centre 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 77°C and juices run clear when pierced with fork, 45 to 55 minutes.

In small saucepan over moderately high heat, combine demi-glace, 120ml 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.

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