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 cucharadas de mantequilla sin sal

• 1 small red onion, finely chopped

• 2 stalks celery, finely chopped

• 1 diente de ajo, picado

• 1/4 cucharaditas de nuez moscada recién rallada

• 1/4 cucharaditas de pimienta negra recién molida

• 1 hoja de laurel

• 2 cucharadas de salvia fresca finamente picada

• 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 cucharadas de aceite de oliva

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

• 1 tablespoon brandy

• 1 cucharada de mantequilla sin sal

• 120ml de nata para montar

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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