Yummy Stuffing

3-4 c potatoes, cubed
chicken broth to cover the potatoes
-----------> bring to boil, simmer 5 minutes
2 tbsp butter, melted
-----------> fry potatoes, set aside in large bowl

1/2 c raisins, chopped
1/2 c cranberries, chopped
1/2 c apricots, chopped
1/4 c apple juice
1/4 c brandy
------------>bring to boil, simmer for 2 minutes, set aside

1/4 c butter, melted
1 1/2 c celery
1 1/2 c onion
------------> cook until celery loses crunch
500 g sausage, crumbled
------------>cook until browned
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh dill, chopped
1 tbsp sage
1/2 c pumpkin seeds
1/2 c pinenuts 
------------>also add dried fruit, cook 3 minutes
------------>add to potatoes in large bowl
2 eggs
------------> mix gently
------------> stuff, cook

http://www.winekitz.com/2012-wine-and-food-calendar-recipes/-december-2012

As per M, raisins instead of figs, add pumpkin seeds, substitute diced potatoes for stuffing mix (cook in chicken broth for ten minutes, then fry in butter), add feta at the end

INGREDIENTS

• 1, (4 to 5 lbs / whole turkey breast (2.2 to 2.5 kg) halves), boned, butterflied
• 1/2 cup (125 mL) each chopped figs, cranberries and apricots
• 1/4 cup (50 mL) each apple juice and brandy
• 1/4 cup (50 mL) butter
• 1 1/4 cup (300 mL) each chopped onion, chopped celery
• 1/2 lb (227 g) each hot and sweet pork sausages, casings removed
• 1 tbsp (15 mL) each chopped fresh parsley, rosemary, sage
• 1/4 cup (50 mL) hazelnuts, toasted, chopped
• 4 cups (1 L) seasoned stuffing mix
• 1 cup (250 mL) chicken broth
• 2 large eggs, beaten
• Melted butter, salt, pepper

METHOD

• Heat oven to 325º F.
• Place dried fruit in small sauce pan with apple juice and brandy. Bring to boil, reduce heat to simmer and cook 2 minutes.
• Melt butter in large skillet. Add onion and celery and cook 5 minutes.
• Crumble sausage and add to skillet. Cook until browned. Add dried fruit mixture, herbs and hazelnuts. Cook 2 minutes.
• Place stuffing mix in large bowl. Add eggs, chicken broth and sausage mixture. Mix well. Let cool slightly.
• Lay turkey breast skin side down on plastic wrap. Pound lightly with a mallet until even thickness. Season inside with salt and pepper. Spread stuffing in 1 1/2 inch thick layer over meat, leaving a 1/2 inch border on all sides. Roll the turkey like a jelly roll. Lay two rosemary twigs on top and tie the roast.
• Place the breast seam side down on rack on baking sheet. Brush with melted butter, sprinkle with salt and pepper.
• Bake 1 1/2 to 2 hours or until thermometer reads 150ºF/68º C. Cover with foil for 15 minutes.