2 lbs (1 kg) turkey breast, skin on and bone in 2 tbsp.
15 milliliters unsalted butter, melted
Salt and freshly ground pepper
1 cup (250 mL) sodium-free chicken stock
4 cups (1 liter) day old french bread, cut in 1/2 inch pieces
3 tablespoons. (45 mL) olive oil
2 cups (500 mL) onion, diced
2 tablespoons (30 mL) garlic, chopped
1 1/2 cups (375 mL) carrots, cut in 1/4 inch rounds
1 cup (250 mL) celery, chopped
1/4 inch thick 1/2 cup (125 mL) celery leaves, finely chopped
1 tablespoon (15 mL) fresh thyme leaves
2 tablespoon (30 mL) fresh sage, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups (750 mL) sodium free chicken stock
2 tablespoons (30 mL) cornstarch
1 cup (250 mL) cranberries, fresh or frozen
1/3 cup (80 mL) cup unsalted butter, melted
1/3 cup (80 mL) cup olive oil
15 ounces (450 g) phyllo pastry sheets, defrosted
Preheat oven to 450 F. Place the turkey breast on a rack in a roasting pan. Brush turkey with the melted butter, then season generously with salt and black pepper. Pour in one cup chicken stock and roast for 45 minutes basting a few times with stock. Remove the turkey from the oven and cover loosely with foil and let rest for 10 minutes to cool. Remove skin and bone and cut turkey meat into 1/2 inch pieces. Pour three cups of the chicken stock in the roasting pan to deglaze. Strain juices into a medium bowl, whisk in cornstarch, set aside and reserve for filling.
Spread bread evenly on a 12x17 inch baking sheet and place in oven with turkey. Bake for 15-20 minutes until bread is golden and dried out. Remove from oven and place in a large bowl.
In a large pot, heat oil over medium heat. Add onions and garlic and sauté for two minutes until soft and translucent. Add carrots and celery and cook for eight minutes, stirring occasionally until slightly browned and softened. Add turkey, celery leaves, thyme, sage, salt, pepper and stir to mix. Pour in reserved chicken stock and bring to a boil. Reduce heat and simmer until liquid has slightly thicken. Remove from heat to cool. Pour mixture into bowl with breadcrumbs, add cranberries and stir to mix.
In a small bowl, mix together melted butter and oil. Brush a nine inch springform pan with the butter mixture. Using a pastry brush, brush a phyllo sheet with the melted butter and layer the bottom of the pan, leaving the edges of the phyllo draping over the sides of the pan. Repeat this step and layering 10 more phyllo sheets. Pour the turkey filling in the pan and fold phyllo edges over to cover. Brush with melted butter. Layer remaining sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan. Brush top of phyllo with butter. Cover top of pan with plastic wrap and place pan on baking sheet. Place in refrigerator overnight. When ready to bake, preheat oven to 375 F (190 C) remove from refrigerator and place directly in oven. Bake for 50-60 minutes, until golden in colour. and phyllo is crispy. Remove from oven, allow to cool for seven minutes prior to removing from spring form pan.