Instructions: In a small bowl, combine cherries and 1/2 cup Madeira. Macerate 6 hours to overnight at room temperature.

In a skillet, melt 1/3 cup butter. Add onion and celery; cook until soft and translucent. Add the apple and chestnuts, cooking for a few minutes. Cool to room temperature.

Place bread in food processor and process to make 3 1/2 cups soft bread crumbs. Add parsley and sage and process to chop together. Place in large bowl.

Add onion mixture and soaked cherries to the bread crumbs. Thoroughly mix.

Preheat oven to 425 degrees. Cut ties and lay out boneless turkey breast flat, skin side down, and season with salt and pepper. Pack stuffing on turkey

In an even layer. Reroll and tie in four places with kitchen twine. Place in roasting pan and smear with 1/4 cup butter. Put turkey in oven, and immediately reduce temperature to 350 degrees. Roast 2 hours, until an instant-read thermometer reads 160 degrees. Let rest, covered with foil, for 20 minutes before removing string and carving.

Prepare gravy by combining the mix, water and Madeira in a saucepan. Pour off juices from roasting pan into separate container. Discard fat that rises to top.

Pour remaining juices into saucepan with gravy. Blend gravy with whisk and cook over medium-high heat, stirring constantly. When gravy boils, reduce heat to simmer and cook 2 minutes, until thickened. Serve immediately.

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