Spiral Stuffed Turkey Breast with Cider Gravy

From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004) — Subscribe Now!

When a whole bird is just too much--time and effort, as well as size--there is a quicker, simpler way: what's known in French cuisine as a roulade. Using a boneless turkey breast, butterflied and flattened, you can serve a beautiful spiral of juicy meat.

Spiral Stuffed Turkey Breast with Cider Gravy Recipe

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