Glazed Turkey With Coleslaw

• 2 onions chopped
• 4 tablespoons fresh chervil finely chopped
• 4 tablespoons fresh parsley leaves finely chopped, plus extra leaves to garnish
• 10 1/2 ounces cream cheese
• 5 tablespoons breadcrumbs
• 2 3/4 pounds boneless turkey breast halved horizontally
• 2 tablespoons canola oil
• 1/4 cup greek yogurt
• 1/4 cup mayonnaise
• 2 teaspoons mustard
• 8 tablespoons apple juice
• 1 pound chinese cabbage shredded
• 1/2 cup dried cranberries
• 7 ounces carrots grated
• 2 tablespoons lemon juice
• 3 tablespoons maple syrup
• 3/4 cup chicken stock
• 1 tablespoon cornstarch mixed with 2 tbsp water until smooth
• 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, parsley, cream cheese, breadcrumbs, horizontally, canola oil, greek yogurt, mayonnaise, mustard, apple juice, cranberries, carrots, lemon juice, maple syrup, chicken stock, cornstarch, parsley sprigs

Taken from www.yummly.com/recipe/Glazed-Turkey-with-Coleslaw-1398571 (may not work)