- 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)
- calories 371
- caloriesfromfat 21 %
- fat 8.6 g
- satfat 4.6 g
- monofat 2.6 g
- polyfat 0.7 g
- protein 47.3 g
- carbohydrate 25.3 g
- fiber 3.2 g
- cholesterol 124 mg
- iron 3.5 mg
- sodium 748 mg
- calcium 159 mg
How to Make It
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.