Spicy Turkey Breast

Ingredients:

• 2 tsp toasted fennel seeds, ground
• 1.5 tsp coarse salt
• 1 teaspoon dried oregano
• 1 tsp onion powder
• 1 teaspoon smoked paprika
• 1 cup store-bought cornbread crumbled
• 0.5 cups of milk at room temperature
• 450 g raw sweet Italian sausage, casings removed
• 0.5 cup grated Pecorino cheese
• 2 tsp Calabrian chili paste
• 2 (900 g) boneless turkey breast halves with skin, butterflyed
• 6 slices ciabatta, 2.5 cm thick.
• 6 tablespoons extra-virgin olive oil
• Special equipmentkitchen string

Preparation:

1. Preheat oven to 220°C. Combine fennel seeds, salt, oregano, onion powder, and smoked paprika in a small bowl. Set aside.
2. In a medium bowl, combine the cornbread and milk. Let it soak for 10 minutes. Add the sausage, pecorino, and chili paste. Mix with your hands.
3. Place the turkey breasts skin-side down on a cutting board so they're open like a book. Spoon half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin edges are facing up. Tie each turkey breast tightly with 4 pieces of string, spaced 4-5 cm apart. Rub the turkey with the spice mixture.
4. Place the bread slices on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Place the turkey breasts, skin-side up, on the bread and drizzle with the remaining 4 tablespoons olive oil. Bake for 30 minutes, then reduce the oven temperature to 375°F (190°C) and continue roasting until the skin is crisp and a meat thermometer inserted into the oven registers 165°F (71°C), about 40 minutes more.
5. Let the turkey rest for 10 minutes, then slice and serve with gravy.
   
   Quick sauce:
   Bring 2 cups of low-salt chicken broth to a boil. In a small bowl, make a paste by mixing 5 teaspoons of cornstarch with 5 teaspoons of water. Stir the paste into the boiling broth. Sprinkle with 1/4 teaspoon of smoked paprika, 1/4 teaspoon of oregano, and 1/4 teaspoon of coarse salt.