Stuffed Turkey Breast with Blueberry & Grape Gravy Courtesy Of: Aliments E.D. Foods Stuffed Turkey Breast with Blueberry & Grape Gravy 10 75 mL Unsalted Butter (cultured) 350 mL Mix of Blueberries & Grapes (halved) 140 mL Sherry 1 L Sysco Imperial Instant Turkey Gravy (prepared according to package directions) 6 mL Chili Flakes 3 mL Cayenne Pepper 200 mL Dried Cranberries, soaked in the Sherry until softened, strain and reserve the Sherry 70 mL Cranberry Jelly 1 French Baguette, cut in small cubes and seasoned with sage and find herb mix 250 mL Chives, finely chopped 2 Eggs, beaten To taste Salt & Pepper 1 Medium Turkey Breast SAUCE:

Soak cranberries in Sherry until soft. Strain. Reserve both.
In a medium pot, heat butter and sweat the grapes and blueberries. Deglaze with the Sherry. Remove fruit and reserve. Add the prepared Sysco Imperial Instant Turkey Gravy, chili flakes, cayenne pepper, half of the cranberries and all the jelly. Stir well.
Simmer for 12-14 minutes. Remove from heat and reserve for later use.

STUFFING:

Bake the seasoned bread crumbs until crispy. Place the cubes in a bowl with 3/4 of the 3 reserved fruits and chopped chives. Add the eggs and mix until the stuffing forms a ball. Adjust seasonings with salt and pepper.
Cut the turkey breast butterfly style lengthwise and lightly pat down to get the breast flat and even. Place on plastic wrap.
Place the stuffing in a cylindrical shape in the middle of the breast (lengthwise).
Roll tightly with plastic wrap and tie off the ends with twine (it should resemble a short, whole bologna loaf).
Poach until the centre of the roll has reached a temperature of at least 75 degrees C (use a meat thermometer).
Add the remaining fruits to the sauce and slice the roll to order.

Can be served with roasted garlic and chive mashed potatoes and blanched snow peas.