INGREDIENTS

INSTRUCTIONS

From: birgittaw@acsworld.net (Birgitta Wade)  Date: Fri, 09 Aug 1996
21:13:17 -0400 This is probably my favorite  turkey breast recipe. Once
you get the turkey breast butterflied,  it's not a big deal, but it
gets rave reviews, has traditional  ingredients, freezes nicely and
reheats well. All your husband has to  do it to defrost it (figure on
at least 24 hours in the refrigerator)  ~- you cover it with foil, add
a little broth, reheat for 30 minutes  in 375 degree oven, heat the
sauce and there you are. I once  substituted part of the red wine
vinegar with balsamic (Kedem makes a  kosher one), but a little goes a
long way. A tablespoon is plenty!  Think of this as a jelly roll since
assembly is virtually identical.  Slices are nicely pale green and look
lovely.  Start with the turkey roast: Take the skin off. Remove the
meat from  the bones the same way you would debone a chicken breast for
cutlets:  Start by peeling the meat from the ribs, working with a
boning knife  scraping away from the ribs, and using your hands. If you
have a  kosher butcher, you can probably con him into doing this for
you!  Once it's off the carcass, lay it flat, and cut into it
lengthwise so  that you can peel it back on itself forming a rectangle.
Mix ingredients for marinade. Place roast in a shallow bowl, pour
marinade over, cover and refrigerate overnight. Turn once or twice.
Make stuffing: Heat oil and saute onion in large saucepan. Add
escarole and cook until all is wilted. A little garlic doesn't hurt
either. Remove to a large bowl and stir in farfel, nuts, apricots,
eggs and pepper to taste.  Assembly: Remove turkey from marinade and
put on large flat surface  (what was the top down) Put marinade in
saucepan and set aside.  Spread the meat with the stuffing about one
inch from the edges. Roll  up like a jelly roll and tie every inch or
so. Don't worry about torn  pieces -- just stick them back in.  Place
roast on a rack and bake in preheated oven for about 1 hour. Add  about
a cup of water to the bottom of the pan. While roasting, add  the wine
and broth to the marinade you saved in saucepan, bring to a  boil and
reduce by half. Set aside.  Remove turkey from roasting pan. Pour the
drippings into the saucepan  and brush the turkey with the honey. Put
back in the oven for another  15 minutes, drizzle with more honey, and
roast another 15 minutes or  until meat thermometer reachs 150 degrees.
Remove roast to cutting  board and let cool before wrapping securely in
foil and freezing.  Finishg sauce: Put the roasting pan with those nice
brown bits over  medium heat, add a little of the sauce, and scrape off
the bits.  Place into saucepan, add starch and whisk until the sauce
comes to a  boil and thickens. Add salt and pepper to taste, add more
wine and/or  honey if needed. Freeze.  To reheat: Bring roast to room
temperature, place in roasting pan,  roast at 375 for 30 minutes.
Reheat sauce, slice roast, drizzle sauce  over roast and pass remaining
sauce.  Note: It took longer to keyboard this than to make it!
JEWISH-FOOD digest 311  From the Jewish Food recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 719
Calories From Fat: 337
Total Fat: 39g
Cholesterol: 191.5mg
Sodium: 3863.4mg
Potassium: 1215.9mg
Carbohydrates: 47.8g
Fiber: 5.5g
Sugar: 39.5g
Protein: 46.4g