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Ingredients

• 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)

Description

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 Tu

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