Masala Roasted Maple-Glazed Stuffed Turkey Breast

1 bone-in, skin-on turkey breast (about 2 lb) Salt and ground black pepper to taste 2 tbsp vegetable oil 4 oz (2 pieces) turkey or chicken liver, cubed small 3 tbsp unsalted butter 1 small onion, chopped fine 1 small carrot, chopped fine 1 small stick celery, chopped fine 2 tbsp chili garlic sauce 2 tsp ground cumin seeds 1 tsp ground coriander seeds 1/3 cup frozen peas, thawed 2 tsp sweet soya sauce 2 slices sourdough bread, cubed small and toasted, about 2 cups 1 tsp thyme, finely chopped 2 tsp parsley, finely chopped 1 tsp maple syrup

Debone and butterfly turkey breast (slit lengthwise on one side leaving other side intact, open like book). Season lightly with salt and pepper, set aside. Warm oil in skillet over medium high heat. Add liver, sear 3 minutes. Reserve.

Melt butter in skillet. Add onion, celery and carrot. Sauté 5 minutes. Add chili garlic sauce, ground cumin and ground coriander seeds. Cook 1 minute. Add liver and peas, season lightly with salt, pepper and 1 tsp sweet soya sauce. Cook 1 minute. Add bread croutons, thyme and parsley. Cool.

Preheat oven to 350F.

Place stuffing in centre of turkey (some might be left over), shaping it into a log. Wrap turkey over filling, tie with string. Wrap in foil, place on baking tray. Bake 20 minutes.

Discard foil. Glaze turkey with maple syrup, roast 10 minutes. Glaze with 1 tsp sweet soya sauce, bake 20 minutes to achieve deep golden brown colour. Let turkey stand 10 minutes before slicing into thick rounds.

Serves four to six