Yield: 12 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Roast   Product Type: Bone-In Breast

Stuffing

1/3 Cup salted butter

1/2 Cup diced celery

1 Cup diced yellow onions

1/2 Cup diced button mushrooms

1/2 Teaspoon salt

1/4 Teaspoon pepper, freshly ground

1-1/2 Teaspoons minced fresh garlic

4 Cups diced day-old bread

1-1/2 Teaspoons minced fresh sage

1-1/2 Teaspoons minced fresh rosemary

1-1/2 Teaspoons minced fresh thyme

1/4 Cup minced fresh parsley

1/8 Teaspoon celery seed

1/3 Cup hazelnuts, toasted, chopped

3/4 Cup dried tart cherries, coarsely chopped

1/2 Cup TURKEY BROTH

2 Large eggs, beaten

In heavy saucepan over medium heat, heat 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 eggs, stirring well to combine. Set aside until cool enough to handle.

Turkey Breast Prep

1 whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled

2 Tablespoons salted butter, melted

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.

Turkey Spiral

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.

Recipe Source: Recipe and photo provided by the National Onion Association.

Nutrition Facts Calories 281   % Daily Value* Total Fat 12g 38% Cholesterol 127mg Sodium 336mg Total Carbohydrate 14g Soluble Fiber 1g Protein 29g   *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