May Contain: Egg, Fish, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, and other sources of Gluten.
Turn oven to 425°F. Line a baking sheet with foil. Wash Brussels sprouts, trim ends, and cut in half. Place Brussels sprouts on baking sheet with baby carrots. Toss vegetables with 2 tbsp. (4 tbsp for 4 servings) olive oil. Season to taste with salt and pepper. Put baking sheet in oven. Cook for 20-25 minutes, or until tender and becoming golden.
Meanwhile, cut ciabatta into ½ inch cubes. Wash, pick, and chop sage leaves. Heat 1 tbsp. (2 tbsp. for 4 servings) each of olive oil and butter in a large skillet over medium-high. Once hot, add onions and celery. Cook for 2 minutes or until tender. Season to taste with salt and pepper. Stir in poultry seasoning, half of the garlic and half of the sage for 1 minute or until fragrant. Transfer onion and celery mixture to a large mixing bowl with ½ cup (1 cup for 4 servings) water, cranberries, and ciabatta. Mix until water is absorbed. Add 1 tbsp. (2 tbsp for 4 servings) oil to same skillet over medium. Once hot, add stuffing to skillet. Cook for 12-15 minutes, turning a few times until stuffing is hot and edges become crispy.
Begin Cooking Turkey
Heat a large skillet over medium. Drain turkey breast and pat dry with paper towel. Season with herb blend, salt and pepper. Add 1 tbsp. (2 tbsp. for 4 servings) each of olive oil and butter to skillet. Cook turkey breast for 2-3 minutes on each side until golden and crispy.
Remove turkey from skillet and reduce heat to low. In a measuring cup, mix 1 1/2 cup (3 cups for 4 servings) water, chicken stock cube and unbleached flour until evenly mixed. Add shallots to skillet. Cook for 1 minute or until beginning to soften. Stir in remaining garlic and sage until fragrant. Whisk in water mixture and white cooking wine. Bring to a simmer. Season to taste with salt and pepper. Reduce heat to low and put turkey breast into gravy. Simmer for 3-4 minutes, or until turkey is cooked to an internal temperature of 165°F.
Divide stuffing and vegetables onto plates. Divide turkey breast on the side and spoon gravy on top. Enjoy!
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