Wrigley Mansion Club Bacon-Wrapped Turkey Breast with Apple-Sage Stuffing and Apple Gravy

Bacon-Wrapped Turkey Breast:
1 (8 pound) turkey breast
15 slices apple wood-smoked bacon
4 cups apple-sage stuffing
1 cup apple juice
3 cups chicken broth

Apple-Sage Stuffing:
1 pound mild Italian sausage, casings removed
1/4 cup shallots
1 tablespoon garlic
1 cup fennel, diced
1 cup yellow onion, diced
2 cups Granny Smith apples, diced
1/4 cup sherry
2 tablespoons flour
1 cup chicken stock
8 cups dry sourdough bread
4 leaves fresh sage
1 teaspoon fresh thyme
2 eggs, whipped

Apple Gravy:
2 cups shallots
1 cup apple juice
1/4 cup chardonnay
Defatted turkey drippings from pan
1/4 cup turkey fat from pan
1/4 cup flour
Chives, diced, for garnish
Chicken stock as needed
Salt and pepper to taste

For Bacon-wrapped Turkey Breast: Place turkey skin-side down on a cutting board. Make a cut directly down the center; place stuffing in the cut area. Lay bacon on a large piece of wax paper. Place turkey on waxed paper and wrap around turkey. Bake at 350 degrees F until the turkey's internal temperature reaches 150 degrees F. Pour apple juice over turkey; bake 3 minutes more. Remove turkey from pan; reserve drippings for gravy.

For Apple-Sage Stuffing: In a heavy saucepan over medium heat, saut sausage until no pink remains. Remove one-half of the fat from the pan. Add vegetables; saut 3 minutes or until vegetables are clear. Add sherry; cook until almost dry. Add flour; whisk until glossy. Add chicken stock, sage and thyme; bring to a boil. Add bread cubes. Allow mixture to cool, then fold in whipped eggs.

For Apple Gravy: In a medium pan, heat shallots, apple juice and chardonnay until almost dry. Add drippings from the turkey pan; bring to a boil. In a separate pan, heat turkey fat and flour until smooth; gradually whisk into the first pan. Cook 15 minutes over very low heat. Add salt and pepper to taste. Add chicken stock as needed.