This was another test recipe. It was good, but I don’t think I’d make it again. I didn’t mind the mushroom-y stuffing because the mushrooms were chopped up. It wasn’t really a stuffing since it was cooked separate from the turkey breast. At any rate, it’s nice to have some leftover turkey breast for sandwiches.
The potatoes were good, but not as good as my usual stuffed baked potatoes. The recipe for the potatoes is also in FIne Cooking’s Side Dish 2007 special issue.

• Turkey Breast with Mushroom Stuffing (Test Recipe)
• Twice-Baked Potatoes with Crème Fraîche & Chives (Fine Cooking 76, p. 46)

Wine: Rosenblum 2003 Lyon’s Reserve Zinfandel (Napa Valley, California). Absolutely delicious.