Salt and freshly ground black pepper
1 tablespoon (about a palmful) poultry seasoning
1 tablespoon extra-virgin olive oil (EVOO), plus extra for drizzling
6 slices of whole-grain bread from a bakery loaf, each about an inch thick
6 tablespoons butter, softened and divided
2 apples (whatever is in season), cored and roughly chopped
1 medium onion, roughly chopped
3 ribs celery, roughly chopped
1 fresh bay leaf
1 1/2 to 1 3/4 cups chicken stock or turkey stock, divided
2 tablespoons all-purpose flour
3/4 cup apple cider
1 tablespoon flat-leaf Italian parsley, chopped
Preheat oven to 400F if using raw turkey breasts.
If using raw turkey breasts, place them on a baking sheet and season with salt, pepper, poultry seasoning and a drizzle of EVOO. Roast them in the oven for about 45 minutes, or until a thermometer placed in the thickest part of the breast registers 165F. Loosely cover with foil to keep warm and reserve.
While the turkey is roasting, make the stuffing: Toast the bread slices then spread with the softened butter, about 1/2 tablespoon per slice. Chop into one-inch cubes and reserve.
Place a medium-size skillet over medium-high heat and add 1 tablespoon each of EVOO and butter. Add the chopped apple, onion, celery, and bay leaf, and season with salt and pepper. Cook until the onions begin to soften, about 5 minutes. Add the cubed bread and stir to combine. Chop the turkey meat and add to the stuffing. Moisten the stuffing with about 1/2 cup chicken stock, let the stuffing heat through and turn heat to low to keep warm.
To make the gravy, preheat a medium skillet over medium heat. Add 2 tablespoons butter and let it melt. Whisk in the flour and cook 1 minute. While whisking, add the apple cider along with 1 1/4 cups of stock. Season with salt and pepper. Cook gravy, stirring occasionally, until slightly thickened, about 3-4 minutes.
Divide the turkey/stuffing mixture among four plates and spoon the gravy over each. Garnish each plate with the chopped parsley.