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Roast Breast Of Turkey With Cornbread Spinach And Pecans

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  Whole turkey breast 1 , skinned, boned, and butterflied (5 1/2 To 7 Pounds With Bones, 4 To 5 Pounds Without Bones)
  Orange 3 Medium, grated peel and juiced to make 1 cup juice
  Balsamic vinegar 2⁄3 Cup (10.67 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Onions 2 , chopped
  Chopped fresh spinach 2 Cup (32 tbs) (Bite-Size Pieces)
  Cornbread stuffing 1 1⁄2 Cup (24 tbs) (Packaged Variety Such As Pepperidge Farm)
  Coarsely chopped pecans 2 1⁄2 Cup (40 tbs), toasted
  Prepared mustard 1 Tablespoon
  Chicken broth 1⁄4 Cup (4 tbs)
  Eggs 2 Large, lightly beaten
  Freshly ground black pepper To Taste
  Dry red wine 1 Cup (16 tbs)
  Chicken broth 3⁄4 Cup (12 tbs)
  Egg white 1 , mixed
  Water 1 Teaspoon (For Brushing On Turkey)
  Cornstarch 1 Tablespoon, mixed
  Water 1 Tablespoon
  Greens 1⁄2 Cup (8 tbs) (Such As Spinach Or Parsley)
  Orange slice 4
  Salt To Taste

Rinse and dry turkey breast.
Pound lightly to make as even as possible.
Place in a shallow nonaluminum dish.
To Make Marinade: Mix juice, peel, vinegar, oil, and honey in small bowl.
Pour over turkey, turning to coat both sides.
Cover and refrigerate overnight, turning once or twice.
To Make Stuffing: In a large skillet, heat oil over moderate heat until hot.
Saute onion until tender, about 10 minutes.
Stir in spinach and saute until wilted.
Remove to a large bowl and stir in cornbread stuffing, pecans, mustard, broth, and eggs.
To Prepare Turkey: Remove turkey from marinade.
Dry well and place on work surface, skin side down.
Pour marinade into a deep saucepan and set aside.
Sprinkle meat with salt and pepper and spread with half the stuffing.
Beginning with a short end, roll up like a jelly roll; do not be concerned about torn or uneven pieces of meat.
Tie with string at 1-inch intervals.
Sprinkle with salt and pepper.
To Roast: Preheat oven to 375°F.
Place turkey in a shallow roasting pan, add about 1/2 inch water, and roast for 50 to 60 minutes, or until a meat thermometer reaches 120°F., basting with pan drippings every 15 minutes and adding more water to pan as needed.
While turkey roasts, pour wine and broth into marinade for sauce.
Simmer over moderate heat until reduced by about half.
Set aside.
Remove turkey from pan to a cutting board.
Pour drippings into sauce.
Stir 1 tablespoon into honey.
Cut strings off turkey, brush the top and sides with egg white and press remaining stuffing firmly over top and sides.
Drizzle with half the honey mixture.
Return to oven and roast 15 minutes.
Drizzle with remaining honey and roast for 15 minutes more, or until brown and crusty and thermometer inserted into center reaches 145° to 150°F.
Remove roast to cutting board and let rest 20 minutes before carving.
(Turkey may be cooled to room temperature, wrapped in foil and refrigerated overnight.
To reheat, bring to room temperature, return to roasting pan, add 1/2 inch broth or water, cover loosely with foil and roast at 375°F.
for 30 minutes or until heated through.) To Complete Sauce: Deglaze the roasting pan by placing it over medium-high heat.
Add a little of the sauce and bring to a boil, scraping the bottom of the pan and stirring constantly.
Strain into remaining sauce in saucepan.
Remove from heat and whisk in cornstarch.
Return to heat and cook, whisking, until sauce comes to a boil and thickens.
Season to taste with salt and pepper, and more wine and/or honey, if needed.
(Sauce may be refrigerated overnight.
Reheat before serving.)

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