Thanksgiving Turkey Breast Roulade {with Stuffing}

INGREDIENTS

1/2

Recipe of Roasted Chestnut and Sausage Cornbread Stuffing -unbaked

Turkey Breast (, boned and butterflied*)

1 tsp

salt (, plus more to taste)

1/2 tsp

black pepper (, plus more to taste)

1 1/2 tbsp

Butter (- melted)

1 tbsp

Olive Oil

Sachet:

1/4 tsp

Whole Black Peppercorns

1/4

Yellow Onion (– peeled and roughly chopped)

1/2

Celery Rib ((with leaves, preferably the inner part of Celery Stalk) – roughly chopped)

large sprig Thyme

large sprig Parsley

1 clove

Garlic (- smashed)

Gravy: ((yield 1 1/3 Cups of Gravy))

1 qt

low sodium Chicken Stock

1/2 cup

White Wine

2 tbsp

Apple Cider Vinegar

1 tbsp

+ 1 tsp Potato Starch

1 tbsp

Heavy Cream ((can substitute half and half))

You will also need: Cheesecloth, Kitchen Twine