Cheddar-stuffed turkey

In a saucepan on medium heat, melt butter and cook onion and garlic for 5 min. Remove from heat and place half the mixture in a large bowl for stuffing; let cool.

Meanwhile, cut turkey breast horizontally, without cutting all the way through, and open like a book. Cover with plastic wrap. Pound with a meat mallet or rolling pin to flatten. Remove plastic wrap and season with salt and pepper.

Preheat oven to 375°F (190°C).

Add ground turkey, cheese and ½ cup (125 mL) cranberries to the bowl of onion and garlic. Season generously with salt and pepper, and stir well.

Place stuffing on bottom half of the breast. Roll up from bottom to the top to seal in the stuffing and secure with string. Transfer to a baking dish and cook for 1 h 15 min.

Return the saucepan with remaining onion and garlic to the stove over medium-high heat and deglaze with vodka.

Add remaining cranberries, juice, orange zest, red pepper flakes and honey. Cover and simmer on medium heat for 10 min, or until cranberries are tender. Purée using an upright blender. Season with salt and pepper to taste; keep warm.

Slice stuffed turkey breast and serve with the sauce.