Roast Boneless Turkey With Chestnuts And Dried Cherries

Directions

1. In a small bowl, combine cherries and 1/2 c. Madeira. Macerate 6 hrs to overnight at room temperature.
2. In a skillet, heat 1/3 c. butter. Add in onion and celery; cook till soft and translucent/soft. Add in the apple and chestnuts, cooking for a few min. Cold to room temperature.
3. Place bread in food processor and process to make 3 1/2 c. soft bread crumbs. Add in parsley and sage and process to chop together. Place in large bowl.
4. Add in onion mix and soaked cherries to the bread crumbs. Thoroughly mix.
5. Preheat oven to 425 degrees. Cut ties and lay out boneless turkey breast flat, skin side down, and season with salt and pepper. Pack stuffing on turkey
6. In an even layer. Reroll and tie in four places with kitchen twine. Place in roasting pan and smear with 1/4 c. butter. Put turkey in oven, and immediately reduce temperature to 350 degrees. Roast 2 hrs, till an instant-read thermometer reads 160 degrees. Let rest, covered with foil, for 20 min before removing string and carving.
7. Prepare gravy by combining the mix, water and Madeira in a saucepan. Pour off juices from roasting pan into separate container. Throw away fat which rises to top.
8. Pour remaining juices into saucepan with gravy. Blend gravy with whisk and cook over medium-high heat, stirring constantly. When gravy boils, reduce heat to simmer and cook 2 min, till thickened. Serve immediately.