Cranbeery Glazed Turkey
4 turkey breast filets, 5 oz. each
2 Tbsp. vegetable oil, for frying
2 Tbsp. sugar
1 1/4 cups cranberry juice
1/2 cup cranberries, defrosted, if frozen
Salt and pepper
Sprig of thyme, to garnish
Preheat oven to 350°F. Add butter to skillet and cook onions, stirring until softened, about 7 minutes. Add celery, apple and garlic and cook, stirring 2 minutes. Transfer to bowl and stir in bread, pecans, cranberries, sage, thyme and salt and pepper to taste. Stir in the egg and broth until stuffing is moist but not soggy (Use 1/2 to 1 cup broth if you like a dry stuffing, 1 1/2 cups if you prefer it moist.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more. Season the turkey filets on both sides and then lightly fry in the oil until golden brown. Add the sugar and cranberry juice to the pan, cover, and simmer gently for 15 minutes. Add the cranberries and cook for a further 5 minutes or until the turkey has cooked through and the berries have slightly softened (adding more liquid if needed). Remove turkey from pan and continue cooking sauce until thickened.