Serves: 5
Total Calories: 913

2 cloves garlic minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon olive oil
2 pounds boneless turkey breast half, butterflied and skin loosened
salt to taste
freshly ground black pepper to taste
1/4 cup chopped black olives
1 1/3 cups chicken broth
1 cup dry white wine
2 tablespoons all purpose flour
2 tablespoons butter or margarine
STUFFING
1 lemon
2 tablespoons butter or margarine
1/2 leek diced
2 tablespoons pine nuts
1 1/3 cups chicken broth
3 cups seasoned stuffing mix

1. Preheat the oven to 400°F.

2. To make the stuffing, remove the zest from the lemon, and set aside. Thinly slice the lemon, and set aside for use in seasoning the turkey.

3. Place the butter or margarine in a large deep skillet, and melt over low-medium heat. Add the leek, pine nuts, and reserved lemon zest, and sauté for about 3 minutes, or until the leek is soft.

4. Add the chicken broth to the saucepan, and simmer for 5 minutes. Remove the pan from heat, and stir in the stuffing mix. Cover and let stand for 5 minutes, or until all the liquid has been absorbed. Set aside.

5. In a small bowl, combine the garlic, herbs, and as much of the olive oil as needed to create a paste. Set aside.

6. Rinse and dry the turkey breast, and season with salt and pepper. Lift the skin from the top of the turkey, and rub the paste under the skin. Sprinkle the olives over the paste, and top with the reserved lemon slices. Replace the skin.

7. Carefully turn the turkey breast over, resting it skin side down, and spread the prepared stuffing over the turkey. Tightly roll the turkey up, and truss with butcher string. Transfer the turkey to a shallow baking or roasting pan, skin side up.

8. Roast the turkey for about 30 minutes. Then add the broth and wine and continue cooking for another 30 minutes, or until a thermometer shows the temperature of the turkey to be 170°F, and the temperature of the stuffing to be 165°F. Remove the turkey from the oven and allow to rest while making the gravy.

9. To make the gravy, in a small bowl, use your fingers to mix together the flour with the butter or margarine to form a paste. Set aside. Place the pan juices from the turkey in a small saucepan over medium heat. Add small bits of the flour mixture to the juices, whisking after each addition until the gravy reaches the desired thickness. Adjust the seasoning by adding salt and pepper to taste.

10. Slice the turkey breast and serve, topping each serving with the pan gravy.

Nutritional Facts:

Serves: 5
Total Calories: 913
Calories from Fat: 317

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Turkey Sausage, Orange, and Pecan Stuffing
Zesty Turkey and Grapefruit Stuffing
Herbed Chicken Liver Stuffing
Turkey Cornbread Hash
Classic Turkey and Stuffing
How Big Is Your Bird?
Adjusting Cooking Time
Mediterranean Stuffed Turkey Breast
Blackened Turkey Breast with Jambalaya Stuffing
Turkey 'N' Cheddar Cheese Bake
Handle With Care
Easy Stuffed Chicken
Deviled Chicken Legs
Pineapple-and-Ginger-Stuffed Chicken Breasts
Apricot-Stuffed Cornish Game Hens
Roast Duck With Raspberry Stuffing