Mushroom Stuffed Turkey Breast

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This can be made as a holiday alternative to a whole turkey, if you prefer just white meat, or don't have a large crowd to feed. also, at a time when prevailing tastes are running toward light, lean meat, high-protein, low-fat turkey breast comes close to the perfect choice.

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Steps

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Heat 4 t.

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Butter in large skillet over medium heat.

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Add onion and garlic and saute until very soft , but not browned , about 5 minutes.

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Add mushrooms.

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Saute until tender and juices have evaporated , about15 minutes.

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Stir in bread crumbs.

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Cook , stirring to blend , about 3 minutes.

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Add dried fruits , 2 t.

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Lemon juice , and half the salt and pepper.

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Let stand until cool enough to handle.

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Heat oven to 350 degrees.

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Rinse turkey breast and pat dry.

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Trim any veins or tendons.

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Using fingers and.

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Place turkey in baking dish just large enough to hold it.

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Sprinkle all over with remaining lemon juice , salt , and pepper.

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Spoon all but 1 cup stuffing under skin and in neck cavity.

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Secure skin to flesh with small skewers.

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Fold under skin at neck end.

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Spoon remaining 1 cup stuffing onto underside of breast and turn skin side up in dish.

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Rub skin with remaining 1 t.

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Butter.

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Roast , basting every 15 minutes with pan juices , until meat thermometer inserted in thickest part of b.

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Ingredients

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butter, onions, garlic cloves, fresh mushrooms, bread, mixed dried fruit, fresh lemon juice, salt, fresh ground pepper, turkey breast, water, cornstarch, cold water