1 cup (50 g) gluten-free bread, diced

1/2 cup (125 ml) unsweetened applesauce

1 lb (454 g) gluten-free mild Italian sausage meat (about 4 sausages)

3 tbsp (20 g) dried cranberries, finely chopped

1 clove garlic, chopped

1 boneless turkey roast, about 4 lb (1.8 kg), with or without the skin, untied (two breast halves)

1 tbsp (15 ml) olive oil

Butcher twine

Salt and pepper

In a bowl, combine the bread and applesauce with your hands. Add the sausage meat, cranberries and garlic. Season with pepper and mix thoroughly. Set the stuffing aside.

With the rack in the lowest position, preheat the oven to 375°F (190°C).

On a work surface, open the turkey roast and lay it flat, skin side down. Season with salt and pepper. Spread the stuffing in the middle of the breast. Close the roast. Slide several strands of twine under the meat, letting them extend on each side. Tie the roast and cut any excess twine.

Place the roast in a large baking dish. Rub with the oil and season with salt and pepper.

Roast for about 2 hours or until a meat thermometer inserted in the centre of the stuffing reads 165°F (74°C). If needed, add a little water to the pan to avoid burning the drippings. If desired, keep the pan drippings aside for the Sherry Gravy. Let the roast rest while making the gravy.

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