GLAZED TURKEY BREAST WITH CORN BREAD STUFFING FOR THE CORN BREAD STUFFING 1 cup each all-purpose flour and yellow cornmeal 1 tablespoon sugar 1 tablespoon baking powder 1 1/2 teaspoons salt 1/4 teaspoon ground pepper, plus pepper to taste 1 cup milk 1/4 cup unsalted butter, melted and cooled, plus 1/4 cup unsalted butter 1 egg 2 cups chopped sweet onion such as Vidalia 1 1/2 cups peeled, cored and chopped apple 1 cup each chopped celery and chopped pecans 1 cinnamon stick 1 bone-in turkey breast, 3 - 3.5 kg, rinsed and patted dry 2 tablespoons lemon juice Salt and ground pepper to taste 2 tablespoons unsalted butter 1/3 cup honey 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice Fresh sage leaves (optional)

To make the corn bread, preheat and oven to 400°F. Lightly butter a 9-inch square baking pan. In a bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 teaspoon of the salt, and the 1/4 teaspoon pepper. In a separate bowl, whisk together the milk, melted butter, and egg. Add to the cornmeal mixture and stir just until blended. The mixture will be lumpy. Transfer to the prepared pan, spreading evenly. Bake until the edges begin to pull away from the sides and the top is firm, about 20 minutes. Let cool completely, cut into squares, and then coarsely crumble into a large bowl.

To make the stuffing, in a large frying pan over medium heat, melt the 1/4 cup butter. Add the onion, apple, and celery. Sauté until softened, about 5 minutes. Add the pecans and sauté until golden, about 5 minutes. Add the corn bread crumbs, cinnamon stick, the remaining 1 teaspoon salt, and pepper to taste. Let cool slightly.

Preheat the oven to 350°F. Place the turkey breast, skin side up, in an aluminum foil-lined roasting pan. Sprinkle inside and out with the lemon juice, salt, and pepper. Using your fingers, make a pocket on either side of the breastbone between the skin and the meat and spread the butter inside. Spoon about 1 cup stuffing into the neck opening. Secure the skin over the opening with a small skewer. Spoon the remaining stuffing into the large cavity, using the foil liner to hold it in place. Cover the breast loosely with more foil.

Roast for 45 minutes. Meanwhile, make a glaze: In a small saucepan over low heat, combine the honey, lemon juice, cinnamon, and allspice. Bring to a boil, stirring to blend, then remove from the heat.

Remove the breast from the oven, uncover, and coat with half of the glaze. Continue to roast uncovered, brushing with the remaining glaze every 15 minutes, for about 1 hour. It is done when an instant-read thermometer inserted into the thickest part away from the bone registers 160°F, or the juices run clear when it is pierced with a knife. Remove from the oven and let stand for 10 minutes in the pan. Spoon the stuffing into a serving bowl. Thinly slice the breast. Arrange on a warmed platter. Garnish with sage, if desired. Pass the stuffing.

Serves 10-12.

[Holiday Celebrations, Williams-Sonoma Lifestyle Collection]