RECIPE TITLE "Turkey Breast with Wild Mushroom Stuffing and Marsala Sauce " Author: Thanksgiving 101: Celebrate America's Favorite Holiday with America's Thanksgiving Expert

8 - 10 --moderate

Wild Mushroom Stuffing

1 cup boiling water
1 ounce (about 1 cup) dried porcini or Polish mushrooms
8 ounces cremini or white button mushrooms
1 tablespoon unsalted butter
1/4 cup finely chopped shallots or white part of scallions
1 garlic clove, minced
1 1/2 teaspoons chopped fresh rosemary
or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper
1/2 cup fresh bread crumbs, preferably from day old French or Italian bread
1 large egg white, beaten until foamy

Two 1 1/2-pound boneless, skinless turkey breast roasts
Nonstick vegetable oil spray
Salt and freshly milled black pepper
1 1/2 cups Homemade Turkey Stock (page 22) or canned reduced-sodium chicken broth
1 teaspoon cornstarch
1/4 cup dry marsala
1 tablespoon unsalted butter, chilled

Make Ahead: The breasts can be stuffed up to 4 hours ahead.

Need a great low-fat Thanksgiving entree? Look no further! A combination of fresh and dried mushrooms gives hearty flavor to the mild turkey breast meat, and it's further enhanced by a Marsala wine sauce. It meets the criteria for any good recipe, low-fat or not, and I serve it throughout the year at dinner parties.

1. To make the stuffing, combine the boiling water and the dried mushrooms in a small bowl. Let stand until the mushrooms soften, about 30 minutes. Lift the mushrooms out of the water, rinse under cold running water, and coarsely chop. Strain the soaking liquid through a paper towel-lined sieve set over a small bowl. Reserve the liquid.
2. In a food processor, pulse the fresh mushrooms until finely chopped. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the shallots and garlic and cook, stirring often, until softened, about 1 minute. Add the fresh mushrooms, soaked mushrooms, the reserved soaking liquid, the rosemary, salt, and pepper. Cover and cook for 3 minutes. Uncover and cook over high heat until the liquid evaporates, about 10 minutes. Transfer to a medium bowl and cool completely. Stir in the bread crumbs and egg white.
4. Place a turkey breast, skin side down, on a work surface. Using a sharp knife, cut a deep diagonal incision into the thickest part of the breast from the center of the roast almost to the edge, being careful not to cut completely through. Open this flap like a book. Make another cut in the other side, to butterfly the other side of the roast, and fold out in the other direction. Pound gently with a meat mallet, rolling pin, or empty wine bottle to flatten to an even thickness. Repeat with the other breast.
5. Spread half of the stuffing over one breast. Starting at a long side, roll up into a thick cylinder. Tie the breast crosswise in several places with kitchen string. Repeat with the remaining stuffing and breast. (The turkey breasts can be prepared to this point up 4 hours ahead, covered with plastic wrap, and refrigerated.)
   Position a rack in the center of the oven and preheat to 350¦F. Spray a flameproof baking dish large enough to comfortably hold the turkey breasts with nonstick spray.
6. Spray a large nonstick skillet with nonstick spray and heat over medium-high heat until very hot. Season the turkey with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the turkey breasts to the skillet and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer the turkey to the prepared dish. Pour the stock into the dish and cover loosely with aluminum foil. Bake until a meat thermometer inserted in the centers of the breasts reads 165¦F, about 40 minutes. Transfer the breasts to a serving platter and cover with foil to keep warm.
7. Place the baking dish on top of the stove and bring the liquid to a boil over high heat. Boil until reduced to about 1/2 cup, about 8 minutes. In a small bowl, sprinkle the cornstarch into the marsala and stir to dissolve.
8. Pour into the dish and cook until the sauce is slightly thickened. Remove from the heat and whisk in the butter until melted. Season with salt and pepper
9. Discard the kitchen string. Slice the turkey into 1/2-inch-thick slices. Serve immediately, drizzling each serving with sauce.
   

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