Ingredients

2 turkey breast halves (about 3 pounds each), boned
5 tablespoons naturally brewed soy sauce, divided use
2 tablespoons dry sherry (or diluted lemon juice)
1/2 teaspoon sugar
8 slices day-old bread, shredded
1 cup finely chopped celery
2/3 cup sliced almonds, toasted
1/4 cup chopped green onions and tops
3 tablespoons butter or margarine, melted

Yield: 8 servings
Prep time: 40-50 minutes
Marinating: 30 minutes
Baking: 1 hour, 15 minutes

Directions

Remove fillets from breast halves. Starting with thinner edge, cut each breast in half lengthwise horizontally, almost all the way through. Open and pound to 1/4 inch. Combine 3 tablespoons soy sauce, sherry and sugar in a large, shallow dish. Add turkey, skin side down; marinate 30 minutes.

Combine bread, celery, almonds and onions. Blend butter with remaining 2 tablespoons soy sauce; toss with bread mixture until moist and crumbly.

Remove turkey; reserve marinade. Spread half of the stuffing mixture on half of each breast half, leaving a narrow border along outside edges; pack stuffing down slightly. Close breasts and secure with skewers or toothpicks; brush with reserved marinade. Place on rack in baking pan.

Roast at 325 degrees 1 hour, 15 minutes, or until tender; brushing with reserved marinade every 30 minutes. Remove to serving platter; let stand 15 minutes. Remove skewers and cut crosswise into 1/2-inch-thick slices.

Nutrition analysis: 1/8 of recipe has 818 calories; 108 g protein; 9 g sat fat; 14 g mono fat; 9 g poly fat; 248 mg cholesterol; 940 mg sodium; 1185 mg potassium.