Boneless, butterflied, stuffed and rolled, this turkey breast makes an elegant but inexpensive main dish that is excellent served either hot or chilled.
| 1 to 1 1/4 lbs. boneless turkey breast
1/4 lb. boiled ham
1/2 lb. mushrooms, cleaned, chopped
1 cup minced green onion
4 Tbs. butter or margarine
1 tsp. dried thyme
1/2 tsp. salt
1/2 cup white wine, chicken broth or water
| Slit turkey breast horizontally through centver of thickest portion, enough to open meat up (do not cut all the way through). Meat should be about 1-inch thick.
Place turkey on plastic wrap, opened up like a book. Cover with second sheet of plastic. Pound down on thickest portions with mallet to make a rectangle, about 8 by 10 inches.
Cut ham into strips, about 1/3-inch thick. Lay across turkey breast.
Saute mushrooms and onion in 2 Tbs. of the butter for 4 to 5 minutes until mushrooms are done and onion is tender. Add thyme and salt.
Sprinkle mushroom mixture over ham and turkey. Roll up so that ham pieces rest lengthwise inside the roll. Using cotton twine, tie in several places to hold together. Sprinkle roll with flour.
Heat remaining butter in heavy skillet. Brown turkey on all sides. Place into roasting pan. Add wine to pan.
Roast at 350 degrees about 1 1/2 hours until thermometer registeres 180 degrees. Remove turkey to platter. Discard string.
Heat drippings with additional water. Scrape, boil and pour over turkey roll.