Turkey Roulade with Chestnut and Shiitake Mushroom Stuffing

1. Open the turkey breast like a book, from the back of the breast. Place it on plastic wrap, cover the exposed side with additional plastic wrap and gently pound to a uniform thickness, approximating a rectangle. Cover and hold in refrigerator until step five.

2. Toast the bread cubes until dry in a slow oven and set aside.

3. Sauté the shallots in the olive oil until clear; add shiitake mushrooms and rosemary. Cook until the mushrooms soften.

4. Add spinach leaves and stir until wilted; add bread cubes and turkey broth and stir until well combined; stir in the chestnuts and season to taste. Put aside until cool.

5. Spread the turkey breast with the stuffing, leaving 1-1/2 inches on the ends, and roll into a sausage shape; tie with cotton twine and place in a roasting pan. Brush with olive oil and sprinkle with salt and pepper.

6. Roast for 1-1/2 to 2 hours in a preheated 350 degree F oven, or until a thermometer inserted in the center reads 165 degrees F internal temperature.

7. When the turkey is cooked, remove from the roasting pan and deglaze with 1/2 cup Marsala and 1 cup of turkey broth. Thicken with a little cornstarch mixed in cold turkey broth.

8. Carve the breast and portion into 8 ounce servings. Pour sauce over the turkey slices.