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Ingredients

Stuffing

2 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon crumbled dried (not ground)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste

Turkey & gravy

1 2-pound boneless turkey breast half
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil, divided
1 cup apple cider
1/2 cup reduced-sodium chicken broth
1 cup onion, coarsely chopped
2 cloves garlic, crushed and peeled
8 sprigs fresh thyme, or 1 teaspoon dried
4 teaspoons cornstarch
2 tablespoons water
1/4 cup reduced-fat sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon lemon juice

Preparation

1. Preheat oven to 300°F.
2. To prepare stuffing: Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and pepper.
3. To prepare turkey: Remove skin from turkey breast and trim off fat. Butterfly the turkey breast (see Tip). Flatten the turkey breast. Spread the stuffing over the breast and roll the breast up into a cylinder. Secure with kitchen string.
4. Sprinkle the turkey roulade with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add the roulade and cook, turning from time to time, until browned all over, 5 to 7 minutes. Transfer to a plate. Add cider to the skillet and bring to a simmer, stirring to scrape up any browned bits. Add broth and bring to a simmer. Remove from heat.
5. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add the browned turkey roulade. Pour in the cider mixture, then add thyme sprigs (or dried thyme). Cover the pan and transfer it to the oven.
6. Bake the roulade until it is no longer pink inside and an instant-read thermometer inserted in the center registers 170°, 45 minutes to 1 hour. Transfer to a carving board, tent with foil and keep warm.
7. To prepare gravy: Strain the liquid from the Dutch oven into a medium saucepan, pressing on the solids. Bring to a simmer over medium-high heat; cook for 2 to 3 minutes to intensify the flavor. Mix cornstarch and water in a small bowl; add to the simmering gravy, whisking until lightly thickened. Add sour cream, mustard and lemon juice, whisking until smooth. Season with pepper. Heat through.
8. Remove the string from the roulade. Carve into 1/2-inch-thick slices and serve with gravy.

Ingredients

3 large leeks
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup chicken or vegetable stock
1/2 cup water
2 tablespoons chopped Italian parsley
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste

Directions

To prep the leeks: Trim roots if overly long, but leave enough to keep bases intact. Slice off most of the green tops. Slice leeks in half lengthwise. Rinse under running water, gently fanning layers to wash out any trapped grit.

Heat a sauté or frying pan large enough to hold leeks in a single layer over a medium flame. Add oil and butter and swirl together. Arrange leeks in pan, cut side down, and sauté, turning occasionally with tongs and spatula, until lightly browned, about 5 minutes. Handle leeks gently when turning to keep as intact as possible.

Add stock, water and 1 tablespoon parsley to pan. Bring to a simmer, reduce heat and cover pan, cooking leeks until tender, about 20 minutes. Arrange leeks on a serving platter, cut side up. Add lemon juice and mustard to pan, whisking to combine. Taste and season vinaigrette with salt and pepper. Pour vinaigrette over leeks and sprinkle with remaining parsley. Serve immediately.

Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes