Boned Turkey Breast With Herb Oil & Tamale-Cornbread Stuffing

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Herb oil:

1/4 cup olive oil

4 fresh sage leaves, thinly cut crosswise

1 tablespoon Italian parsley, chopped

1/2 teaspoon dried rosemary, finely chopped or crumbled

1/2 teaspoon dried oregano, crumbled

1 teaspoon red pepper flakes

1/2 teaspoon black pepper

1 teaspoon kosher salt

Tamale-Cornbread Stuffing:

2 tablespoons unsalted butter or olive oil

1 medium yellow onion, minced (about 1 1/2 cups)

1/3 cup dry sherry, such as Amontillado

1/4 cup black raisins

1 small apple, peeled and cut into medium dice (about 1 cup)

1 1/2 teaspoons cumin seeds, crushed in a mortar

1 teaspoon fresh oregano, finely chopped

1 1/2 teaspoons New Mexico red chile powder or other chile powder with mild to moderate heat

2 large leftover vegetable or sweet tamales, chopped into small pieces, about 3 cups (see Notes)

3 cups day-old leftover cornbread, crumbled (see Notes)

1/4 cup lightly toasted pine nuts

2 to 3 tablespoons minced Italian parsley

-- Kosher salt and pepper to taste

1/2 to 1 cup chicken broth, as needed


1 turkey breast half, about 2 1/4 to 2 1/2 pounds, boned and butterflied with skin retained (see Notes)

3/4 cup dry vermouth (like Noilly Prat) or white wine

3 tablespoons softened unsalted butter

-- Cheesecloth, about 20-inches long

-- Kitchen string

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