Turkey breast stuffed with matzo and fennel from Gourmet Magazine, April 2004 (page 81)

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Notes about this recipe

  • ldtrieb on April 29, 2016

    We love this recipe and have made it several times. I saved a lot of prep by cooking the whole bone-in breast over the stuffing using "The Food Lab" method . It was fantastic. I almost overcooked it so will lower the temp from 450º next time. The fennel, celery and raisins are a lovely combination.

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