How to make it

  • In a large saute pan place the olive oil and heat it on medium until it is hot. Add the onions and gently saute them for 5 minutes or until they are translucent. Add the peaches and cook them on low heat for 5 minutes.
  • In a medium large bowl place the cornbread stuffing. Add the onion-peach mixture, the egg, rosemary, salt, and black pepper. Mix the ingredients together with your hands.
  • Preheat the oven to 350 degrees.
  • For each turkey breast lift up the skin, peel it back, and slice the meat across so that the knife goes halfway through the meat. Put the knife down into the bottom of the cut, and cut the meat sideways on each side, so that a pocket is formed (don't cut through the sides). Season the meat, inside and out, with the salt and black pepper.
  • Place the stuffing inside evenly. Bring the incisions together and pull the skin back over the top. Gently push and knead the meat so that the stuffing is distributed out evenly.
  • Roast the turkey breasts for 1 hour, or until a meat thermometer reaches 155 degrees. Starting from the center, slice the turkey into 1/2" wide pieces. On each of 4 individual serving plates place the Maple Port Gravy. Artfully arrange the turkey slices on top.
  • Maple Port Gravy:
  • In a medium saucepan place the flour and canola oil. Mix them together and cook them for 5 min. on medium low heat. Add the chicken stock. While stirring constantly, cook the mixture on medium high for 5 minutes, or until it boils and thickens.
  • Add the port wine, salt, pepper, and maple syrup. Make 4 cups.

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