Thanksgiving Turkey Breast Recipe

It has been such a long time since I have used this blog.  I am making the following recipe this Thanksgiving season.  I decided it might be a good idea to post it to this blog since it came from a 1987 magazine.  I have safely kept it in the back of my cookbook all this time but putting it here for backup. 
Maple Glazed Turkey Breast with Savory Sausage Stuffing

1-16oz pkg cornbread mix
1 whole boneless turkey breast, about 4#
1 pound hot Italian sausages, casings removed
1 large egg
1 tsp fennel seed, crushed
1 Tbsp maple syrup 

Prepare cornbread mix according to package directions; cool.  Crumble enough cornbread to make 3 cups crumbs; set remaining cornbread aside for other use.  Reserve crumbs. 

Prepare turkey breast: Heat ovento 325.  Place turkey breast, skin side down, on work surface; press out flat.  Using meat mallet or dull side of large heavy knife, pound breast to uniform thickness of about ¾”.  Set aside.

Prepare stuffing: in 12-inch skillet over medium heat, cook sausage meat about 10 minutes until well browned, stirring frequently to break meat up.  Drain well; place in large bowl along with cornbread, egg, fennel seed and ½ cup water, toss to mix well.

To assemble:  Spoon stuffing evenly over turkey breast. Starting at one sideedge, carefully roll breast up, jelly-roll fashion; fasten with skewers or string.  Place breast, seam side down, on rack in open roasting pan; roast about 1-1/2 hours until cooked through and juices run clear when breast is pierced with knife, brushing with maple syrup during last 10 minutes of roasting time.  Remove to serving platter; let stand 5 – 10 minutes before slicing.   

Prepare Old time Pan Gravy. 

Scrape pan in which turkey breast was cooked to loosen brown bits; tilt pan and pour off fat and drippings into 2 cup glass measure/  Let fat rise to surface.  Skim off 3 Tbsp fat and place in 1-qt saucepan; discard remaining fat.  Add water to drippings left in measure to make 1 ½ cup; set aside.  Set saucepan with fat over medium-high heat; stir in 3 Tbsp all-purpose flour until blended and smooth.  Stir in reserved drippings and water and salt and freshly ground black pepper to taste.  Bring to boil stirring constantly.  Cook 1 minute longer.