Turkey Dinner by the Book

Ingredients:

• 450 g fresh or thawed turkey breast, trimmed of all visible fat
• 4 cups low-salt, low-fat chicken broth
• 1 tbsp extra-virgin olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1.5 tsp poultry seasoning
• 110 g stale whole grain bread, cut into cubes
• 1 tbsp chopped fresh parsley
• 4.5 tsp cornstarch
• 0.5 cup sugar-free cranberry sauce
• Special equipment: deep fat thermometer

Preparation:

1. In a medium saucepan, heat the broth with a thermometer inserted into the pan. When the liquid temperature reaches 165°F (74°C) and bubbles begin to form at the bottom, add the turkey breast. Adjust the heat as needed to maintain the temperature at 165°F (74°C). Cover the pan with foil around the thermometer and cook the turkey until the internal temperature reaches 145°F (65°C), about 30-40 minutes. Turn off the heat and let the turkey rest in the broth for another 15-20 minutes.
2. Meanwhile, heat a large nonstick skillet over medium heat. Add the olive oil. Add the onion and celery and cook until softened, about 5 minutes. Season with salt and pepper to taste. Add the poultry seasoning and bread. Stir to coat evenly.
3. Reduce heat to low and add broth from the pan, 1/2 cup at a time (about 1 cup total), to moisten the bread in the pan. Stir well and cover. Cook until the bread is moist and hot, about 5 minutes. Add parsley and season with salt and pepper to taste. Set aside.
4. Remove the thermometer from the pan and bring the broth to a boil. Place the cornstarch mixture in a small bowl. Stir in about 1/2 cup of broth, then pour the mixture back into the pan. Increase the heat to bring the liquid to a boil. Reduce the heat and simmer until the liquid thickens and reduces by a third, about 10 minutes. If the broth is too thin, prepare a little more cornstarch mixture and stir it back into the simmering gravy. Season with salt and pepper to taste.
5. Slice the turkey breast as thinly as possible. Serve with stuffing, gravy, and cranberry sauce.