Stuffed Turkey Breast with Cranberry Butter

Preheat the oven to 200°C (approximately 400°F). Soak the cranberries in warm water. Rinse the turkey breast, pat dry and cut a pocket lengthwise. Season the pocket with salt and pepper.

Cut the white bread into small cubes, pour hot milk over bread in a bowl and let soak.

Rinse the parsley, shake dry and finely chop the leaves. Peel the garlic and the shallots, chop finely and cook in a pan with hot oil until translucent. Mix in half of parsley and allow to cool.

Pour the egg and the parsley mixture into the white bread and knead everything until smooth. Season with salt and pepper and stuff into turkey pocket. Roll turkey and wrap tightly with kitchen twine.

Drain the cranberries well and chop coarsely. Mix together with the remaining parsley and the butter.

Cut a little pocket between the skin and the meat. Slip some of the butter under the skin and briefly sear the turkey breast on all sides in clarified butter in a roasting pan. Pour in the wine and the broth and rost in preheated oven for 1-1 1/4 hours until done.