making a boneless turkey breast stuffed with fig and cranberry stuffing so delicious first thing I do is make stuffing so it's 3/4 of a cup of dried figs into a pan 3/4 a cup of dried cranberries I'm just gonna reconstitute them with better half a cup of apple brandy bring it to a simmer okay next I'm gonna cook the onions I've got one stick of butter that I've melted one-and-a-half cups of onions onions are really the beginning of anything that's got lots of flavor that's savory 1 cup of chopped celery I'm just going to simmer that for about five or ten minutes just until they get tender don't want to break turkeys actually fairly bland so I like to make a really flavorful stuffing and sausage is perfect so I've got 3/4 of a pound of sausage I like to mix wheat in hot half in half I don't like it too sweet I don't like it too hot so I figure half in half that's just perfect for me but if you like it hot go for it I'm just gonna cook this for about 10 minutes just until the sausage is nicely browned I'm gonna really break this up and I'm just gonna add the dried cranberries and figs I'm gonna let it just soak in the meantime I'm gonna give a bread stuffing ready and herbs I need one and a half tablespoons of minced fresh rosemary just add it to the stuffing and then some pine nuts three tablespoons and I actually toasted I think it really brings out the flavor and they're cooled mmm really nutty wonderful flavor a little crunch that's my secret little cheap it's packaged bread stuffing herb bread stuffing from the store and it's just so easy so much easier I'm cutting up all that bread I need three cups and it's really good all of the sausage and figs and cranberries all of the mixture and also the juices from soaking the cranberries we're gonna have cups of chicken stock no point making stuffing it's really dry once you so moist one egg to hold it together that's what I saw that's a spirit pepper stir it all up does that look like good stuffing or what okay now for the turkey so that's the butcher to give me a boneless turkey breast which is actually two halves it's not just women so it's dick with the skin still on you know one of the great things about this is that usually with the whole turkey by the time the dark meat is cooked the white meat is dry as a bone and everybody likes to don't light meat anyway so in this case it's just like me so I'm gonna cook it to perfection sprinkle it with salt pepper easily on the inside and pepper okay and then the stuffing I want to take enough stuffing so it's about a half inch thick leave a border around the outside you don't want to just pull out of the turkey I'm gonna taking one end and just roll it up just like a jelly roll and this is why it's important that the skin on it cuz on the outside it's gonna get nice and brown the skin is gonna be just gorgeous this work butcher string comes and I love this stuff and I know there's a really fancy way the butcher does it but you can just tie it with knots it's so much simpler okay I just brush the top with butter make sure it's nice and brown frankly with salt and pepper into the oven 325 degrees for just under two hours and it's going to be moist and delicious that looks like a party