2 Gallons apple cider
3 lbs BONELESS TURKEY BREAST
Olive oil As Needed
Salt and freshly ground black pepper As Needed
2 lbs TURKEY BREAKFAST SAUSAGE, squeezed from casings
1 lb celery, diced
1 lb leeks, washed well and sliced
1 lb sun-dried cherries
1 qt TURKEY STOCK
2 lbs dried bread crumbs, diced
48 baby turnips
48 baby golden beets
48 baby carrots
48 baby patty pan squash
Reduce cider to 1 quart.
ROASTED TURKEY BREAST
Prepare the grill for the indirect cooking method.
Season turkey breast with oil, salt and pepper.
Place in the center of the cooking grate.
About 45 minutes before turkey is done, begin brushing apple cider glaze over turkey breast, continuing this procedure every 5 minutes. Roast until breast reaches an internal temperature of 165 degrees F.
Remove turkey and allow to rest for 10 minutes.
Brown sausage in a sauce pot.
Add celery and leeks, saute until vegetables are tender. Add sun dried cherries and saute for 1 minute. Add turkey stock and bring to a boil. Add bread cubes and mix well. Season with salt and pepper.
Bake in a 350 degree F. oven until temperature reaches 165 degrees F. Hold for service.
Boil turnips until tender, shock with ice water. Peel.
Repeat this procedure with beets.
Peel carrots leaving some of the stem ends attached.
Trim stems from patty pan squash.
Place vegetables in a baking dish and season with olive oil, salt and pepper.
Arrange stuffing in center of the plate. Place 4 of each of the vegetables around the stuffing.
Lay turkey over stuffing and drizzle with the remaining cider glaze over all items.
1030 Total Calories
170 Calories from Fat
18 g Total Fat
28 % Daily Total Fat
4 g Saturated Fat
20 % Daily Saturated Fat
135 g Cholesterol
45 % Daily Cholesterol
1860 mg Sodium
78 % Daily Sodium
164 g Total Carbohydrates
55 % Daily Total Carbohydrates
10 g Dietary Fiber
40 % Daily Dietary Fiber
101 g Sugars
50 g Protein
130 % Daily Protein
60 % Daily Vitamin C
20 % Daily Calcium
40 % Daily Iron