Yield: 14 Establishment: Retirement Home, Hospitals, Business and Industry Account   Ethnicity: French   Meal Type: Main Course, Entrée   Preparation Method: Roast   Product Type: Boneless Breast   Dish Type: Stuffing

Ingredients

1 8 to 10 pound BONELESS TURKEY BREAST, skin removed

1 Pound Italian country bread, cut in 1-inch cubes

1/4 Cup olive oil

6 Medium shallots, diced

1 Pound shiitake mushrooms, cleaned and sliced

2 Tablespoons fresh rosemary, minced

2 Pounds spinach leaves, washed and well drained

2 to 2-1/2 Cups TURKEY BROTH

1 Pound chestnuts, shelled and poached

To Taste salt and freshly ground black pepper

Pan Deglazing

1/2 Cup Marsala wine

1 Cup TURKEY BROTH

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. Hold in refrigerator until step five. Toast the bread cubes until dry in a slow oven and set aside. Sauté the shallots in the olive oil until clear; add shiitake mushrooms and rosemary. Cook until the mushrooms soften. 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. Spread the turkey breast with the stuffing, leaving 1½ 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. Roast for 1½ to 2 hours in a preheated 350 degree F oven, or until a thermometer inserted in the center reads 165 degrees F internal temperature. When the turkey is cooked, remove from the roasting pan and deglaze with ½ cup Marsala and 1 cup of turkey broth. Thicken with a little cornstarch mixed in cold turkey broth. Carve the breast and portion into 8 ounce servings. Pour sauce over the turkey slices.

Recipe Source: Recipe provided by Tom Stone. He is the Assistant Director/Executive Chef for Production at NYU Medical Center.

Nutrition Facts Calories 580   Calories from Fat 80 % Daily Value* Total Fat 9g 14% Saturated Fat 1.5g 8% Cholesterol 190mg 63% Sodium 780mg 33% Total Carbohydrate 41g 14% Dietary Fiber 3g 12% Sugars 5g   Protein 76g   Vitamin A 120% Vitamin C 50% Calcium 10% Iron 40% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4