Roasted Turkey Breast with Apples, Pumpkin and Marsala Sauce

Roasted Turkey Breast with Apples, Pumpkin and Marsala Sauce

  • Preparation 40 min
  • Cooking 1 h 20 min
  • Marinating 1 h
  • Servings 4
  • Egg-free

Categories

Ingredients

    • 6 cups (1.5 litres) cold water
    • 1/4 cup (60 ml) salt
    • 1/4 cup (60 ml) sugar
    • 1 boneless turkey breast half, about 2 lbs (1 kg), with or without skin
    • 8 slices butternut squash, 1/2-inch (1-cm) thick, peeled (elongated and seedless part of the squash)
    • 1 Gala apple, peeled, seeded and cut into 4 slices
    • 2 cloves garlic, peeled and halved
    • 4 fresh sage leaves
    • 1/4 cup (60 ml) olive oil
    • Salt and pepper
  • Crispy Stuffing

    • 8 thin slices pancetta
    • 2 tablespoons (30 ml) butter
    • 1 cup (250 ml) coarsely chopped stale bread
    • 1/4 cup (60 ml) chopped pecans
  • Marsala Sauce

    • 3/4 cup (180 ml) chicken broth
    • 1/4 cup (60 ml) unsalted butter
    • 2 tablespoons (30 ml) unbleached all-purpose flour
    • 3 tablespoons (45 ml) Marsala wine (see note)
    • 1 tablespoon (15 ml) Worcestershire sauce
    • 1/4 teaspoon (1 ml) celery salt

Preparation

  • Crispy Stuffing

  • Marsala Sauce

Note from Ricardo

Marsala is an Italian fortified wine, which means that alcohol was added during fermentation. It has a slightly sweet taste. If you do not have Marsala, you can substitute the same amount of white wine or 60 ml (¼ cup) of brandy.

Personal Note