Servings - 6-8
1-2 lb - Turkey breast
3 oz -Pastamore Chardonnay and Roasted Garlic Marinade
1 recipes worth - Pastamore Cranberry Sauce (recipe can be found under Dark Sweet Cherry page)
1 - 8"x8" pan of cornbread
4 - Sticks of celery
4 - Carrot sticks
1 - egg
1.5 C - Chicken stock
2 oz -Pastamore Roasted Garlic Balsamic Oil As needed
Rolls As needed
Salt and black pepper
Preheat the oven to 350 F. Marinate the turkey in the Pastamore Chardonnay and Roasted Garlic Marinade. Once the oven is to temperature, place the marinated turkey on a sheet pan and place in the oven. The time for the turkey to cook will depend on the thickness, but remove the turkey from the oven when the internal temperature has exceeded 165 F.
1. Cook or purchase the cornbread needed for the dressing. Cut the cornbread into crouton sized pieces and allow to sit over night in the open air to dry (this is not necessary but will improve the flavor of the dressing).
2. Slice the carrots and the celery into ¼" slices and heat a saucepan to medium to medium-high heat. Add enough vegetable oil to cover the bottom of the pan and begin to cook the carrots. After five minutes, add the celery to the carrots. Cook the vegetables until the have become slightly tender.
3. In a large bowl, add the Pastamore Roasted Garlic Balsamic Oil, chicken stock, and the egg. Mix until the egg has been beaten. Add the cornbread pieces, and mix until all of the pieces of bread have been coated. If the mixture appears to dry, add more chicken stock as needed.
4. Place the mixture into an 8"x8" baking dish and cook for 30 minutes. The top of the dressing should have a nice crust to it and may take longer than 30 minutes to cook. The minimum internal temperature of the dressing should be 155 F.
To serve: Place sliced turkey on a roll and top with the Pastamore Cranberry Sauce. Then top with the Pastamore Roasted Garlic Balsamic Oil dressing.