Roast turkey with leek, almond and chestnut stuffing

Ingredients

• 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
• 2 chopped garlic cloves
• 30 ml (2 tablespoons) of olive oil
• 125 ml (1/2 cup) of raisins
• 125 ml (1/2 cup) of whole roasted almonds
• 250 ml (1 cup) of canned chestnuts, chopped
• 125 ml (1/2 cup) of Porto
• 375 g (3/4 lb) of sausage meat
• 250 ml (1 cup) of breadcrumbs
• Ground salt and pepper
• 1 turkey breast of 1.8 kg (4 lb) boneless and skinless
• Bay leaves or rosemary sprigs
• 60 ml (1/4 cup) of melted butter
• 1 litre (4 cups) of chicken broth
• 30 ml (2 tablespoons) of cornstarch
• 60 ml (1/4 cup) of water