Stuffed Turkey Breast Steaks with Gravy Recipe

Sausage Stuffing: In small skillet, heat oil over medium-high heat; sauté onion until light golden, 4 to 5 minutes. Add celery and garlic; sauté until celery is soft, 2 to 3 minutes. Reduce heat to medium. Add sausage and sage; fry, breaking up sausage meat, until meat is no longer pink, 2 to 3 minutes. Transfer to bowl; let cool. Stir in bread crumbs, parsley, egg yolk, salt and pepper. Set aside.

At slight angle, cut turkey breast crosswise into quarters. Cut each quarter in half horizontally, to within 1 inch/2.5 cm from edge; open like book. Top one side of each with one-quarter of the Sausage Stuffing; fold other side over and secure with 1 or 2 toothpicks. Sprinkle all over with salt and pepper.

In ovenproof skillet (preferably cast iron), heat just enough oil to coat bottom of pan; add turkey and cook until lightly browned, about 2 minutes. Turn over turkey and transfer skillet to 400F/200C oven; roast until turkey is no longer pink in centre of thickest part, 9 to 10 minutes.

Meanwhile, in small bowl, stir together cornstarch and 1 tbsp/15 mL of the stock; set aside.

Transfer turkey to warmed serving platter and remove toothpicks; keep warm. Pour fat from skillet; over medium-high heat, add brandy and cook, stirring with wooden spoon, until thickened and syrupy. Stir in remaining stock and bring to boil; cook, stirring, until reduced to 1 cup/250 mL. Stir in cornstarch mixture and cook, stirring, until thickened, about 30 seconds; stir in browning, if desired, to darken. Pour some sauce over turkey; serve remainder on side.

Makes 4 servings.