1 turkey breast, raw, deboned
1 lb. prunes, seedless, dry
5 cloves garlic, crushed
1/2 oz. caraway seeds
1 c. red wine
1 tbsp. Worcestershire sauce
1/2 c. water
1 c. carrots, diced
1 c. celery, diced
1 c. onions, diced
Salt and pepper to taste

Butterfly turkey breast lengthwise and place prunes inside and tightly tie with butchers twine. Season with garlic, salt, pepper, and caraway seeds. Place turkey in roasting pan and bake in an oven at 350 degrees for 1 1/2 hours.

Take turkey out of pan and set aside. Place drippings in a saucepan and add all remaining liquid ingredients. Reduce by half and then strain through a sieve. Hold for later use.

Saute the vegetables in a skillet until tender. Slice turkey into 1-inch thick slices and arrange on serving platter. Place vegetables around edge of platter. Pour hot sauce over turkey and serve. Goes well with dumplings or any potato and red cabbage. Serves: 6-8. (Prep and Cooking Time: 2 1/2 hours)