Name: Turkey Breast Stuffed with Matzo and Fennel
Yield: Makes 10 to 12 servings
Ingredients: 6 tablespoons olive oil; 1 medium onion, finely chopped; 1 pound fennel (sometimes called anise), stalks and fronds cut off and discarded, then bulbs cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 2 teaspoons salt; 1/2 cup golden raisins; 2 egg matzos (about 6 inches square), broken into 1/2-inch pieces; 1 large egg, lightly beaten; 1/3 cup finely chopped fresh parsley; 1 1/2 teaspoons black pepper; 1 1/2 teaspoons fennel seedstoasted and ground in an electric coffee/spice grinder; 1 (6- to 7-pound) whole turkey breast (bone and skin attached); 1 3/4 cups low-sodium chicken broth (14 fluid ounces); 1 teaspoon potato starch; kitchen string; an instant-read thermometer

Turkey Breast Stuffed with Matzo and FennelSang An

Most turkey breasts are sold with the bone and skin still attached. Another option is to ask your butcher to bone it for you — the weight of the turkey breast without the bone should be 4 to 5 pounds.

Recipe notes

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