Instructions: Chop thigh meat into very small pieces. Saute with 1 tablespoon butter or oil. Add onion, turkey stock and wine. Remove from heat. Cool slightly. Add crushed croutons, dried fruit and egg white. Mix till just blended. Set aside.

Open turkey breast as you would butterfly a steak. It may need three horizontal cuts. Keep it whole. Pound with meat mallet or back of heavy spoon till it is about 1/4 inch thick, keeping it as square as possible. Place filling 2 inches from rolling end and 1 inch from finish. Roll up tight. Bake at 350 degrees till internal temperature is 160 degrees. Cool slightly. Slice as you like. Serve with turkey gravy or wine reduction sauce.

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