Fig and Stilton-Stuffed Turkey Breast with Port Sauce
Ask the butcher to remove the bone and skin from the turkey breast halves, and specify the weight of skinless, boneless breast meat you'll need. Also, tell the butcher that you intend to flatten the meat so you can stuff it and roll it up. Wrapping the turkey in plastic wrap and then foil seals in juices and keeps the meat moist. The plastic wrap won't melt in the oven because it's protected by the foil.
1 1/2 cups ruby port or other sweet red wine
1 cup chopped onion
1 tablespoon fresh lemon juice
1/8 teaspoon salt
10 dried Calimyrna figs, stemmed and coarsely chopped (about 3/4 cup)
6 whole black peppercorns, crushed
3 thyme sprigs
2 bay leaves
1 rosemary sprig
2 cups (1/2-inch) cubed French bread baguette
1 cup (4 ounces) crumbled Stilton or other blue cheese
1 cup fat-free, less-sodium chicken broth, divided
2 tablespoons coarsely chopped fresh thyme, divided
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
2 (1 1/2-pound) skinless, boneless turkey breast halves
Cooking spray
3 tablespoons finely chopped shallots
2 tablespoons butter
2 tablespoons all-purpose flour
Fresh rosemary and thyme sprigs (optional)
Combine first 9 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until figs are tender. Strain fig mixture through a colander over a bowl, reserving cooking liquid. Discard thyme sprigs, bay leaves, and rosemary sprig. Combine fig mixture, bread, cheese, 1/4 cup broth, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper, tossing until well blended.
Preheat oven to 350°.
Place each turkey breast half between 2 sheets of heavy-duty plastic wrap; carefully pound to about 1/2-inch thickness. Remove plastic wrap. Press half of fig mixture onto each turkey breast half, leaving a 1-inch border. Roll up, starting at short end (A). Sprinkle each roll with 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each in heavy-duty plastic wrap, then wrap each in aluminum foil; twist ends to seal (B). Place on a jelly-roll pan. Bake at 350° for 1 hour and 20 minutes. Remove from oven; let stand 20 minutes.
Heat a small saucepan over medium heat; coat pan with cooking spray. Add shallots; cook 3 minutes or until tender, stirring frequently. Add reserved cooking liquid, remaining 3/4 cup broth, and remaining 1/4 teaspoon salt; bring to a boil. Combine butter and flour in a small bowl; mash with fingertips to form paste. Drop butter mixture into pan by small spoonfuls, stirring constantly with a whisk. Cook 2 minutes or until thick, stirring constantly with a whisk.
Remove foil and plastic wrap from turkey. Cut each roll into 8 slices. Serve with sauce. Garnish with rosemary and thyme, if desired.
Yield: 8 servings (serving size: 2 turkey slices and about 3 tablespoons sauce)
CALORIES 371 (21% from fat); FAT 8.6g (satfat 4.6g, monofat 2.6g, polyfat 0.7g); PROTEIN 47.3g; CARBOHYDRATE 25.3g; FIBER 3.2g; CHOLESTEROL 124mg; IRON 3.5mg; SODIUM 748mg; CALCIUM 159mg;
Cooking Light, DECEMBER 2004
Obviously you can't make this recipe because it has cheese, but it can be adapted. I just thought the interesting thing was wrapping it in plastic wrap and foil! I am trying it tonight and will tell you how it goes. I am stuffing it with mushrooms, cubed bread, spinach and pecans mostly. I haven't decided about the sauce but I do have lots of shallots. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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