Turkey Breast With Mushroom Filling
Serves: 10

Mushroom Filling:
2 packages (10 ounces each) mushrooms
1 medium onion, cut into quarters
2 garlic cloves, peeled
2 tablespoons margarine or butter
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Turkey & Gravy:
1 bone-in turkey breast (about 7 pounds)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons cornstarch
1/2 cup dry red wine
1 can (14 1/2 ounces) chicken broth
Basil sprigs for garnish

Prepare Mushroom Filling (the mushroom mixture may be made 2 days ahead): In food processor with knife blade attached, pulse mushrooms, onion, and garlic, one-third at a time, until finely chopped. In nonstick 12-inch skillet, melt margarine or butter over medium-high heat. Add mushroom mixture, salt, and pepper, and cook until mixture is dry and golden, about 25 minutes, stirring often. Transfer mushroom mixture to plate; cover with foil or plastic wrap and refrigerate until cool.

Preheat oven to 325 degrees F. With fingertips, gently separate skin from meat on turkey breast. Spread cooled mushroom mixture on meat under skin. Sprinkle turkey with salt and pepper. Place turkey breast, skin side up, on rack in medium roasting pan (about 14 by 10 inches). Insert meat thermometer into center of turkey breast, being careful that pointed end of thermometer does not touch bone. Cover turkey breast with a loose tent of foil.

Roast turkey 2 1/2 to 3 hours, until temperature on meat thermometer reaches 165 degrees F. Internal temperature of meat will rise to 170 degrees F upon standing. Start checking turkey breast for doneness during last 30 minutes of roasting. To brown turkey breast, remove foil during last hour of roasting time. Transfer turkey to platter. Cover and let stand 15 minutes to set juices for easier slicing.

Meanwhile, prepare Gravy: Remove rack from roasting pan. Skim and discard fat from drippings in pan. In cup, mix cornstarch with 1/2 cup water; set aside. Add red wine to pan and heat to boiling over medium-high heat, 2 minutes, stirring to loosen brown bits from bottom of pan. Pour mixture from roasting pan into 2-quart saucepan; whisk in chicken broth and cornstarch mixture. Heat to boiling; boil 1 minute. Pour gravy through sieve into bowl.

Slice turkey breast and arrange on platter; garnish with basil. Serve turkey with gravy.