Glazed Turkey With Coleslaw

• 2 None onions, chopped
• 4 tbsp fresh chervil, finely chopped
• 4 tbsp fresh parsley leaves, finely chopped, plus extra leaves to garnish
• 10.5 oz cream cheese
• 5 tbsp breadcrumbs
• 2 3/4 lb boneless turkey breast, halved horizontally
• 2 tbsp canola oil
• 1/4 cup Greek yogurt
• 1/4 cup mayonnaise
• 2 tsp mustard
• 8 tbsp apple juice
• 1 lb Chinese cabbage, shredded
• 1/2 cup dried cranberries
• 7 oz carrots, grated
• 2 tbsp lemon juice
• 3 tbsp maple syrup
• 3/4 cup chicken stock
• 1 tbsp cornstarch, mixed with 2 tbsp water until smooth
• None None parsley sprigs, to garnish

1. Preheat oven to 350u0b0F.
2. Mix together 1 onion, chervil, 2 tbsp parsley, cream cheese and breadcrumbs. Season. Open up turkey breast and spread stuffing over top. Roll up and secure at 1 inch intervals with butcher's twine.
3. Heat oil in a frying pan. Sear turkey on all sides to brown. Transfer to a baking dish and arrange remaining onion around. Roast for 1 hour.
4. For the salad, mix together yogurt, mayonnaise, mustard, 4 tbsp apple juice and remaining parsley. Add cabbage, cranberries and carrots and mix well. Set aside.
5. Mix together remaining apple juice, lemon juice and maple syrup. Spoon over turkey and roast for another 15 mins, until cooked through. Transfer to a serving platter and keep warm.
6. Deglaze roasting pan with stock, scraping up any browned bits. Bring to a boil. Add cornstarch slurry and cook, stirring, until thickened. Season.
7. Thinly slice turkey. Serve with salad and sauce.

onions, fresh chervil, parsley, cream cheese, breadcrumbs, turkey breast, canola oil, greek yogurt, mayonnaise, mustard, apple juice, chinese cabbage, cranberries, carrots, lemon juice, maple syrup, chicken stock, cornstarch, parsley sprigs

Taken from recipes-plus.com/api/v2.0/recipes/31108 (may not work)