Turkey Breast Spiral with Onion and Dried Cherry Stuffing

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.

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.