Kettle Cider Glazed Turkey Breast

Reduce cider to 1 quart.

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.