Pilgrim Casserole

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Stuffing:

1/2 stick butter

Six slices good-quality bread, white or wheat, diced into 1-inch cubes 

Poultry seasoning 

1/2 tablespoon canola or vegetable oil 

8 slices good-quality bacon, chopped into 1-inch pieces 

3 to 4 ribs celery with leafy tops, chopped 

2 apples, such as honey crisp, chopped 

1 large or 2 medium onions, chopped 

Salt and freshly ground black pepper 

2 tablespoons fresh thyme leaves, chopped 

A handful fresh parsley leaves, chopped 

1 1/2 to 2 cups chicken stock

Cranberries:

One 12-ounce bag cranberries

3/4 cup sugar 

Gravy:

5 tablespoons butter

1/4 cup flour 

4 cups turkey or chicken stock 

1/4 cup maple syrup 

2 tablespoons Worcestershire sauce 

Coarse black pepper

Casserole:

Butter, for greasing

1 Buttermilk Brined Turkey Breast, recipe below, sliced 1/2-inch thick across the breast

2 1/2 cups shredded sharp white Cheddar

Buttermilk Brined Turkey Breast:

4 cups buttermilk

1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot 

2 round tablespoons kosher salt 

6 to 8 peppercorns 

2 to 3 cloves garlic, crushed 

1 lemon, sliced 

A few sprigs chives, coarsely chopped 

A few sprigs dill, coarsely chopped 

A few sprigs parsley, coarsely chopped 

3 boneless turkey breasts (about 2 1/2 pounds) 

Olive or canola oil 

Poultry seasoning