• 1 3/4 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 small onions, finely chopped
• 2/3 cup dried cranberries, chopped
• 1/2 cup dried apricots, chopped
• 1/2 cup unsalted pistachio kernels, chopped
• 2-3 tablespoons garlic paste
• 2 cups breadcrumbs
• 2 eggs, lightly whisked
• Salt and pepper, to taste
• Butter, for greasing
• 1 (6-7 pound) turkey breast, butterflied

Melt butter and oil in a large non-stick frying pan. Stir in onion, cranberries, apricots, pistachio and garlic and cook until onion has softened; set aside about 5 minutes to cool. Place mixture in a bowl and stir in breadcrumbs, whisked eggs and salt and pepper.

Grease a sheet of aluminum foil and place 5-6 pieces of string across it to tie breast together later; set aside. Open butterflied breast and wrap in plastic wrap. Pound out (or roll with a rolling pin) to flatten to about 1/2-inch thick. Trim sides if needed. Place on strings and foil and season with salt and pepper. Press stuffing along the middle of the joint. Lift up the sides at one end, tucking in the short end and then tie the string firmly to keep the stuffing in place. Repeat with remaining strings and then wrap tightly in the foil. Heat oven to 350 degrees. Place on a rack in a roasting pan and roast 20 minutes per pound, plus an additional 10 minutes at the end, until juices run clear when a skewer is inserted into the middle. Remove foil for the last 10 minutes of cooking.

Place turkey breast on a carving board, cover loosely with foil and let rest 10 minutes before slicing. Makes 6-8 servings.