Ingredients:
1 ea. turkey breast
½ lb butter
1 lb. chestnuts
1 loaf rustic bread
1 sprig rosemary
1 lb. cranberries
2 quarts chicken stock
1/2 quart milk
1 bunch celery
1 ea. onion
1 ea. carrot
3 ea. dry figs
1 orange
1 stick cinnamon
1 clove
2 Tbsp. sugar
Salt to taste
Pepper to taste
½ qt. demi glace
Instructions:
For the Stuffing: roast the chestnuts, peel them and crumble them together with chopped onions, celery and carrot. Add the diced bread loaf, dried figs and soak with chicken stock and milk until moist.
Cranberry Sauce: put the cranberries, sugar, cinnamon stick, cloves and orange peel in a medium size pot and cook for ½ hour until homogeneously creamy.
Season the turkey breast with salt then add the stuffing and bake at 375 F for 45 minutes, ensuring you baste the breast constantly with stock every 10 minutes.
For plating: slice the turkey breast, add more stuffing, serve with cranberry sauce and gravy.
Enjoy with friends and family!
