INGREDIENTS

INSTRUCTIONS

STUFFING
TURKEY
OVEN: 350 Roasting pan with rack
Heat oil in a large skillet over medium high heat. Cook leeks and mushrooms
til leeks are tender and mushrooms brown, about 10 minutes. Stir in garlic,
tarragon and spinach. Cook just til spinach wilts, about 2 minutes. Remove
spinach mixture to a large bowl and let cool slightly. Sprinkle with lemon
juice and stir in matzo meal. Taste and add salt and pepper.
Lay the turkey breast, skin side down, in front of you. Starting at the
center and holding a knife parallel to the meat with the blade facing left,
make a lengthwise cut into the meat. Open the flap. Repeat on the right
side. Spread the meat out flat and cover with waxed paper. Pound til about
3/4-inch thick.
Spread with about 2 tablespoons of the mustard and then with the stuffing
leaving a 1/2-inch border all the way around. Starting at left or right,
roll the breast into a cylinder. Tie at 1-inch intervals with kitchen
string and secure open edges with toothpicks.
Place the turkey on the rack, seam side down, in a roasting pan. Brush with
oil. Combine 1 cup of the broth with wine and pour some over the turkey.
Roast about 1 hour, basting with stock mixture every 15 minutes til done.
Internal temperature should be 150 degrees F and juices should run clear.
Remove from oven and let turkey rest at least 20 minutes before slicing.
Skim fat from roasting pan. Pour pan juices into a small saucepan with
remaining stock and remaining mustard. Cook til slightly thickened. Remove
toothpicks and string from turkey and cut into 1-inch slices.] Pass sauce
separately.
Posted to JEWISH-FOOD digest 297
Date: Fri, 2 Aug 1996 22:02:41 -0400
From: Linda Shapiro  Naples FL <lss@coconet.com>

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