Cranberry-Glazed Stuffed Turkey Breast

1. Heat olive oil in a large skillet over medium high heat. Transfer celery, leeks, and garlic to skillet and saute for 2 to 3 minutes, stirring regularly. Add pears and cook for 1 minute.

2. Add sausage and cook until browned, using a fork or spatula to break break into pieces. Add sage, parsley, thyme, bread, chicken stock, salt, and pepper. Mix well and remove from heat.

Blend butter, thyme, marjoram, sage, garlic, and salt together with a fork.

Bring cranberries, maple syrup, and water to a boil in a small sauce pan. Reduce heat and simmer for 10 to 12 minutes until cranberries are soft. Remove from heat and cool. When cooled, blend with an immersion blender or food processor until smooth.

1. Preheat oven to 400 degrees.

2. Place turkey breast skin side up on a cutting board. Slide your fingers under the skin to separate it from the meat. Place herb butter under the skin and press on the skin to spread the butter around.

3. Turn breast over. If breast is uneven in thickness, cover with plastic wrap and pound thicker parts with a kitchen mallet or rolling pin. Remove plastic wrap and spread stuffing over the breast leaving a 1-inch border. Roll breast tightly from one short side to the other, pressing stuffing in as you roll. Tie with about 5 or 6 pieces of evenly-spaced kitchen twine to secure. Season outside of roll with salt and pepper.

4. Arrange carrots, onion, and celery in a large ovenproof skillet or baking dish. Season vegetables with salt. Place stuffed breast on top of vegetables. Pour chicken stock into skillet and place in oven.

5. Bake for 75 to 90 minutes or until internal temperature reaches 155 to 160 degrees. Cooking time will vary according to size of breast. Baste with chicken stock every 15 minutes for the first 45 minutes. Forty-five minutes into cooking time, brush glaze over breast. Repeat every 15 minutes until breast is done. Remove twine before the last glaze. Remove from oven, cover with foil, and let rest for 10 minutes. The internal temperature should rise to 165 degrees. Slice and serve with gravy.

1. Strain residual stock from skillet and skim off excess fat. Add additional chicken stock, if needed, to equal 1 1/2 cups.

2. Melt butter in small skillet over medium heat. Add flour and whisk until incorporated. Cook for 2 minutes, whisking regularly. Slowly add stock whisking until well combined. Add Pear Brandy, reduce heat, and simmer until gravy thickens. Season with salt and pepper to taste.