BRAISED TURKEY BREAST WITH SAGE AND APPLE STUFFING

Turkey breast tends to dry out in the oven,but this turkey,filled with a savory stuffing,is moist,tender,and bursting with flavor.

SERVES: 6

INGREDIENTS:

SAGA AND APPLE STUFFING:

• • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 1 cup finely chopped dried apple
  • 1 large Granny Smith apple, peeled, cored, and finely chopped
  • 1 teaspoon dried sage
  • ~ teaspoon dried thyme
  • ~ teaspoon salt
  • 4 drops of Tabasco or another hot sauce
  • 2 cups fresh bread crumbs (tough crusts removed)
  • 1 large egg, lightly beaten

TURKEY BREAST:

• • One 3-pound bone-in turkey breast, skin removed
  • 2 teaspoons salt, plus more if needed
  • 1 teaspoon freshly ground black pepper, plus more if needed
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chicken stock (page 19) or store-bought chicken broth
  • ~ cup Riesling wine
  • 1 sprig fresh thyme
  • 2 tablespoons unsalted butter, softened

OTHER INGREDIENTS:

• • 2 tablespoons all-purpose flour
  • 1 bay leaf

INSTRUCTIONS:

1. 1. 1. To make the stuffing: In a medium skillet, melt the butter over medium-high heat. Add the shallots, dried and fresh apples, sage, thyme, and salt and cook until the shallots begin to soften, about 2 minutes. Transfer to a mixing bowl, sprinkle with the Tabasco, and allow to cool. Add the bread crumbs and egg and stir together to blend.
      2. To make the turkey: Sprinkle the turkey breast evenly with the salt and pepper. Pack the stuffing into the turkey cavity and tie the turkey with butcher’s twine or secure with silicone bands to keep in the stuffing. Heat the oil in the pressure cooker over medium-high heat. Add the turkey and brown on all sides. Lay the turkey breast on its side in the pressure cooker. Add the stock, wine, thyme, and bay leaf. Lock the lid in place and cook the turkey at high pressure for 20 minutes.
      3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the turkey to a cutting board. Remove the stuffing from the cavity, transfer to a serving bowl, and cover with aluminum foil to keep warm. Allow the turkey to rest for 15 minutes before carving.
      4. Remove the thyme and bay leaf from the sauce and bring the sauce to a boil for 5 minutes to reduce and concentrate the sauce. In a small bowl, stir together the butter and flour and whisk into the sauce. Return to a boil, reduce the heat, and simmer, whisking, until thickened. Remove from the heat, taste the sauce for seasoning, and add more salt and pepper if necessary.
      5. Carve the turkey, transfer to a serving platter, and spoon some of the sauce over the turkey. Serve with the stuffing and additional sauce on the side.