- Rinse rice under running water and pick out any grains that do not look good to you. Place rice, shallots, bay leaf, salt, and stock in a 4-quart pan and cook until rice is tender, approximately 45 minutes. Remove bay leaf. Add herbs, dried fruit, nuts, and pepper. Set aside to cool before stuffing turkey breast.
- Preheat oven to 400ºF. Place turkey breast on cutting board and butterfly. Pound to even thickness. Season with salt and pepper blend.
- Place stuffing over turkey breast and roll turkey breast to enclose. Tie at 3-inch intervals. Place on roasting rack and roast for approximately 45-60 minutes or until meat thermometer reads 155-160ºF. Let rest at least 15 minutes before slicing. Remove skin before eating.
Cook's tips: To butterfly turkey breast: lay the breast on a cutting board and slice through the thickest part of the breast so that you end up with a split breast that is still connected in the middle. The surface area of the butterflied breast will be double the size and thinner than the original breast. Stuffing can be used with chicken, turkey, or pork and can be made a day ahead.
