Roasted Turkey Breast with Bread Stuffing | Red Barn Market

Ingredients

• 6 slices Portofino Seeded Loaf, left out on counter overnight to dry out
• 10 large fresh sage leaves
• 1 cup fresh Italian parsley, leaves only
• 1 large garlic clove, or 2-3 small cloves
• 1 carrot, peeled
• 1 stick of celery
• ¼ yellow onion
• ½ cup chicken stock
• ¼ cup salted butter, melted
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 5 pounds (1.5 kg) whole turkey breast
• ¼ cup butter, at room temperature
• 1 teaspoon ground black pepper
• 3 cups chicken stock
• 2 yellow onions, peeled and quartered
• 2 cups chicken stock
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Salt and pepper to taste