Stuffed Turkey Breast

1. Preheat the oven to 400.

2. Heat 2 tablespoons of olive oil in a pan over medium-high. Add the shallots and a pinch of salt and cook until browned, about 5 minutes. Turn off the heat and stir in the prunes, raisins, apricots, cloves, cinnamon, and pecan.

3. To butterfly the turkey breast: (See Ann’s Tips):  Lay the turkey breast on a cutting board, and using a sharp knife cut the breast in half parallel to the board, cut just before the edge, as to keep the to halves connected. Open the two halves as if you were opening a book. Sprinkle with salt and pepper.

4. Sprinkle the onion and dried fruit mixture over the turkey, then starting with one side, roll the turkey over the filling into a long cylinder. Tie in 4 places with kitchen twine. Sprinkle with salt and pepper, and rub with the 2 tablespoons of butter or olive oil.

5. Transfer the turkey to a baking pan and bake for 15 minutes, then reduce the heat and roast for another 15 minutes or until cooked through.