Here is one of the items I had to prepare and cook in class this week, its a stuffed, rolled, Turkey Breast. We had to cut up a whole Turkey into 8 parts , then butterfly one of the breast, flatten it out, stuff it, roll it up and truss it. Then bake it till golden brown and delicious. Now that I think about it some more, we didn't quite use the filling I posted, we used the "New England Bread Stuffing" recipe. It has smoked ham, sage sausage and a ton of other stuff in it. INGREDIENT AMOUNT Turkey Breast 1 Filling: Turkey Leg Meat (trimmed, cubed) 1 1/4 cups Egg White 1 Salt & White Pepper To taste Thyme (chopped) 1 teaspoon Parsley (chopped) 1 teaspoon To Roast Onions ( peeled, rough chopped) 1 cup Celery ( rough chopped) 1/2 cup Carrot ( peeled, rough chopped) 1/2 cup Chicken Stock 2 cups Salt & Black Pepper To taste Procedure 1) Remove the skin from the turkey breast, being careful to keep the skin in one piece. 2) Lay out the skin in a rectangle on a covered sheet pan and put in the refrigerator to chill. 3) Bone the turkey breast and reserve the bones. 4) Butterfly the turkey breast into a rectangle and place between 2 pieces of parchment paper or plastic film; tap the breast gently with a mallet until it is approximately ¼ inch thick, then season and set aside to chill. 5) Place the leg meat and any breast meat trimmings in a chilled food processor bowl. 6) Add the egg white and chop until smooth. 7) Add the seasoning and herbs, and combine well. Cook a small portion to taste for seasoning and adjust if necessary. 8) Preheat the oven to 450°F . 9) Lay the turkey breast meat onto the turkey skin. 10) Top the breast meat with the chopped leg meat; leave a 1/2-inch margin on all sides. 11) Roll up the turkey breast to form a tight roll. Truss the roll as you would a roast. Season to taste. 12) Place the reserved turkey bones and the chopped vegetables in a roasting pan. 13) Place the turkey roll on top and roast for 15 minutes to sear the meat. Turn the oven down to 350°, add the chicken stock to the pan, and roast until the turkey reaches an internal temperature of 165°F. 14) Remove the roast from the oven. Place the turkey on a platter and keep warm. Strain the pan juices and use to make Pan Gravy.