1/3 c salted butter
1/2 c diced celery
1 c diced yellow onions
1/2 c diced button mushrooms
1/2 tsp salt
1/4 tsp pepper, freshly ground
1-1/2 tsp minced fresh garlic
4 c diced day-old bread
1-1/2 tsp minced fresh sage
1-1/2 tsp minced fresh rosemary
1-1/2 tsp minced fresh thyme
1/4 c minced fresh parsley
1/8 tsp celery seed
1/3 c hazelnuts, toasted, chopped
3/4 c dried tart cherries, coarsely chopped
1/2 c TURKEY BROTH
2 Large eggs, beaten
1 whole (5-6 lb) TURKEY BREAST, BONE-IN, well chilled
2 tbsp salted butter, melted
In heavy saucepan over medium heat, heat 1/3 cup butter.
Sauté celery, onions, mushrooms, seasonings and garlic for 7-10 minutes or until just beginning to brown.
Add bread, herbs, hazelnuts and cherries and sauté for 5 more minutes.
Remove from heat. Add broth and beaten eggs, stirring well to combine. Set aside until cool enough to handle.
TURKEY BREAST PREP
Bone out turkey breast lobes, keeping skin intact. Lay each lobe onto work surface, skin side down.
Cutting from where center breast bone was, butterfly breast open (slice turkey breast horizontally, but not all the way through).
Open butterflied turkey breast, keeping skin side down and pound lightly to even thickness of 1-inch.
Divide stuffing mixture in half and place on flesh side of each turkey breast lobe.
Spread mixture evenly and pat into place.
Roll up turkey breast, jelly roll style, with skin on the outside of the roll.
Repeat with other lobe of turkey breast.
Place each turkey spiral on a large piece of aluminum foil. Brush turkey with melted butter.
Tightly seal turkey breasts in foil. Place foil wrapped spirals onto baking sheet and bake in a preheated 375 degree F oven for 30 minutes.
Open foil to expose top of spiral and baste with accumulated pan drippings. Return to oven and bake another 30-45 minutes basting occasionally, until internal temperature reaches 165 degrees F.
Remove from oven and let rest 10 minutes before slicing. Slice into 1/2-inch slices and serve.
281 Total Calories
12 g Total Fat
38 % Daily Total Fat
127 g Cholesterol
336 mg Sodium
14 g Total Carbohydrates
1 g Insoluble Fiber
29 g Protein