Butterflied Turkey Breast With Orzo-currant Stuffing

When we fail to observe the third commandment, when we fail to honor God as God, and use His name as a curse word, or in a flippant, careless manner, we fail to fulfill this first petition (of the Lord’s Prayer to “hallow” God’s name). Perhaps nothing is more commonplace in our culture than the expression that comes from people's lips on many occasions, when they say simply, “Oh, my God.” This careless reference to God indicates how far removed our culture is from fulfilling the petition of the Lord's Prayer. It should be a priority for the church and for every individual Christian to make sure that the way in which we speak of God is a way that communicates respect, awe, adoration, and reverence. How we use the name of God reveals more clearly than any creed we ever confess our deepest attitudes towards the God of the sacred name.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Life1, Lifetime tv	4	Servings

INGREDIENTS

		***INGREDIENTS FOR
		ORZO-CURRANT
		STUFFING***
1/2	lb	Orzo
2	c	Chicken stock, up to 3
2	T	Olive oil
1	T	Unsalted butter
1		Onion, finely chopped
2		Cloves garlic
4		Stalks celery, finely
		chopped
1/2	c	Currants
1/2	c	Pine nuts, lightly toasted
1	T	Fresh thyme, finely chopped
1	t	Fresh rosemary, finely
		chopped
1/4	c	Fresh parsley, finely
		chopped
		Salt and freshly ground
		pepper
1/2	c	Toasted bread crumbs
		***INGREDIENTS FOR
		BUTTERFLIED TURKEY
		BREAST***
4	lb	Turkey breast, butterflied
		up to
2	T	Unsalted butter, softened
		Salt and freshly ground
		pepper

INSTRUCTIONS

5
How to Prepare the Stuffing:  Bring the chicken stock to a boil, add
the orzo and cook until al  dente, Drain, reserving the stock. Melt the
butter and oil in a large  skillet over medium heat. Add the onion,
garlic, celery, currants and  cook until softened. Transfer mixture to
a large bowl, add the orzo,  pine nuts, herbs and bread crumbs and mix
until combined. If  necessary add some of the reserved stock to moisten
the stuffing and  season with salt and pepper to taste. Let cool before
stuffing breast.  How to Prepare the Turkey Breast:  Preheat the oven
to 350 degrees F. Lay the breast, skin-side-down, on  a cutting board,
season the inside with salt and pepper and spread the  stuffing evenly
over the surface. Roll the breast up, brush the skin  with butter and
season with salt and pepper. Tie with butchers string  and place in a
large baking dish. Roast for 1 1/2-2 hours or until  cooked through.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2956 Calories From Fat: 1555 Total Fat: 175.8g Cholesterol: 838.2mg Sodium: 10947.7mg Potassium: 2958.5mg Carbohydrates: 117g Fiber: 14.1g Sugar: 34.4g Protein: 232.9g