Roasted Turkey Stuffed with Mushrooms and Cranberries

• Preheat oven, rack in the middle, at 375°F (190°F).

For the stuffing:

• In a hot pan, brown onion in olive oil, 5 minutes.
• Add mushrooms, garlic, cranberries and continue cooking, 5 minutes.
• Add beer, maple syrup and reduce until dry at medium heat, approx. 5 to 10 minutes,
• Finely chop stuffing.
• Butterfly turkey breast and, if necessary, cut other pieces, to create an even thickness.
• Season all sides of the turkey breast with salt and pepper.
• Stuff turkey breast with prepared stuffing, roll and firmly tight breast from one end to the other with kitchen twine.
• Transfer roast in a roasting pan and cook in the oven for 1 hour and 30 minutes, or until internal temperature reaches 165 °F (74 °C).
• In a pan, melt butter and brown shallot, 3 minutes.
• Add thyme, garlic and veal stock and let reduce to a syrupy consistency.
• Add cream, mix, adjust seasoning and pour on roast.