Directions

1. Sauté celery and onion in butter over medium heat 2 or 3 minutes or until softened. Add apple, raisins, nuts, thyme, salt and pepper; sauté 1-2 minutes longer. Remove from heat and add to bread cubes; moisten with apple juice.
2. Cut a large slash in the thickest side of turkey breast to form a pocket. Place in shallow roasting pan skin side up.
3. Open the turkey and press stuffing onto bottom half leaving a ½ inch (1 cm) border. Fold the top half over stuffing and secure with toothpicks.
4. Mix melted butter and 3 tbsp (40 mL) apple juice; brush on turkey.
5. Cover and roast at 350°F (180°C) for 40 minutes. Uncover and roast 40 to 60 minutes, basting occasionally until juices are clear.
6. Pour ¼ cup (50 mL) pan drippings into saucepan.
7. Mix cornstarch with remaining apple juice and stir into drippings. Bring to boil, stirring constantly until thickened.
8. Spoon sauce over thick slices of stuffed turkey breast roast. Serve with mashed potatoes and vegetables.