Ingredients:
3 1/2 lbs boneless turkey breast
2 tablespoons butter
1 onions, chopped
1 mcintosh apples, peeled,finely chopped
1 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1 1/2 cups fresh breadcrumbs
1/4 cup orange juice
2 teaspoons orange rind
1 eggs, lightly beaten
2 tablespoons Dijon mustard
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 tablespoons melted butter, for basting
3 tablespoons flour
4 cups chicken stock
Directions:
Preheat oven to 375 degrees F.
(190 degrees C).
Place breast flat on sheet of wax paper.
Top with second sheet.
Beat breast with rolling pin until breast is of even thickness.
Release or fold back the two turkey fillets.
They will cover the stuffing later.
Season with salt and pepper Heat skillet on medium heat and add 1 Tbsp.
butter.
Saute onions and apples until softened slightly.
Add bread crumbs, orange juice and rind, and seasoning.
Transfer to a bowl and stir in egg.
If stuffing is too dry, add a little water.
Place stuffing down center of turkey breast; place fillets on top.
Fold over breast so edges meet.
Skewer or sew edges together.
Tie breast in 3 or 4 places to hold it in an even shape.
Mix mustard, maple syrup and vinegar together.
Place turkey on rack in roasting pan and brush on glaze.
Pour butter over turkey.
Bake for 1 hour to 1 hour 15 minutes, basting occasionally with glaze and pan juices.
When cooked, roast will feel firm to the touch and the juices will be clear.
Let turkey rest on carving board for 15 minutes before slicing.
Meanwhile make sauce.
Pour fat out of roasting pan, leaving 2 Tbsp.
Stir in flour and cook until flour browns slightly.
Add stock and any remaining glaze.
Bring to a boil, reduce heat and simmer 3 minutes.
Season with salt and pepper.
Serve over sliced meat.
Servings: 6
Time preparation: 60 min.
Time total: 135 min.