10-12 servings

Hands on: 40 minutes

Photo: Kimberly Smith/AJC Styling: Jeanne Besser/AJC (ENLARGE)
Stylings by JEANNE BESSER / Staff Photos by KIMBERLY SMITH / Staff
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Total time: 2 hours

This stuffed rolled turkey breast is a healthy alterative to brisket. Butterflying the turkey can be a bit tricky, but because you are rolling it, errors can be hidden. Depending on the size and shape of the breast, you might have extra stuffing. If so, transfer to a baking dish, moisten with a little broth, and heat separately for about 20 to 30 minutes. Careful pulsing, in batches, in a food processor makes the stuffing prep a lot faster. If the liquid evaporates during cooking, add additional broth.

For the stuffing:

2 tablespoons cottonseed or other kosher-for-Passover oil

2 leeks, white part only, chopped

1 pound mushrooms, chopped

2 cloves garlic, minced

1 tablespoon dried tarragon

6 cups fresh spinach, chopped

1 tablespoon fresh lemon juice

1 1/2 cups matzo meal

Salt and pepper to taste

For the turkey:

1 whole turkey breast, boned, with skin (4-5 pounds)

3 tablespoons kosher-for-Passover mustard, divided

1 tablespoon cottonseed or other kosher-for-Passover oil

3-4 cups reduced-sodium chicken broth, divided

1 cup kosher-for-Passover dry white wine

Preheat oven to 350 degrees.

To prepare the stuffing: In a large skillet over medium-high heat, add oil. Sauté leeks and mushrooms until leeks are tender and mushrooms are browned, about 10 minutes. Add garlic, tarragon and spinach, and stir until spinach wilts. Remove to a large bowl to cool slightly. Sprinkle with lemon juice, and stir in matzo meal. Add salt and pepper to taste, and set aside.

To prepare the turkey: Lay turkey breast skin side down on a cutting board or wax paper. Trim excess skin and overhanging meat, if desired. Holding a knife parallel to meat, make lengthwise cut on both breast halves, cutting away from center line, so meat is of consistent thickness (creating and opening the "flap" for a rectangular shape). Cover with wax paper, and pound to 3/4-inch thickness. Sprinkle with salt and pepper. Spread with 2 tablespoons mustard and then stuffing mixture, leaving about a 1/2-inch border. Starting from the left side, roll into a cylinder. Tie at 1-inch intervals with kitchen string, and secure open edges with toothpicks.

Place turkey on a rack, seam side down, in a roasting pan. Brush with oil. Combine 2 cups chicken broth with wine, and pour over turkey. Roast for 1 to 1 1/4 hours, basting with stock mixture every 15 minutes (add broth if evaporating too quickly) or until temperature registers 160 degrees on an instant-read thermometer and juices run clear.

Remove from oven, and let rest at least 10 minutes before slicing. Skim fat from roasting pan, and pour pan juices into small saucepan with remaining stock and mustard. Cook until slightly thickened. Remove toothpicks and string, and slice turkey into 1-inch-thick slices. Serve with sauce.

— Adapted from "Jewish Holiday Feasts" by Louise Fiszer and Jeannette Ferrary (Chronicle, $9.95)

Per serving (based on 10): 362 calories (percent of calories from fat, 37), 36 grams protein, 17 grams carbohydrates, less than 3 grams fiber, 14 grams fat (3 grams saturated), 98 milligrams cholesterol, 386 milligrams sodium.

Per serving (based on 10), using half the stuffing: 299 calories (percent of calories from fat, 27), 34 grams protein, 12 grams carbohydrates, 1 gram fiber, 8 grams fat (2 grams saturated fat), 62 milligrams cholesterol, 360 milligrams sodium.