' Roasted Turkey Breast with Corn Bread-Sage Stuffing and Cabernet Gravy | Hidden Ridge Vineyard

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

For stuffing:
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

For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone -preferably fresh so the butcher can cut the breast in half at the wishbone
 

For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon Hidden Ridge Cabernet Sauvignon
1 tablespoon unsalted butter

1/2 cup half and half

Make stuffing:
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.

Make turkey:

Rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper.

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, about 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 half and half and season with freshly ground pepper. Serve hot, over turkey and stuffing.

Tip:
• If your corn bread isn't stale, spread out slices on a baking pan in a 200F oven until they feel dry and crumbly. (Depending upon how moist the bread is, this can take anywhere from 20 minutes to an hour.) Then crumble up the slices.

 

Wine Pairings

2007 55% Slope