1 turkey breast, washed and dried
1 tsp. basil
1/4 tsp. thyme
1/4 tsp. oregano
1 garlic clove, minced
8 tbsp. butter
Salt and pepper
1 3/4 c. dry white wine
1 lb. bag Arnold stuffing mix
1 c. chopped onion
1 c. chopped celery
1 c. chopped walnuts
1 apple, peeled, cored, and chopped
Raisins, if desired
1 c. chicken broth

Mix the basil, thyme, oregano, and garlic. Rub the turkey breast with 3 tablespoons butter, then with herb mixture. Sprinkle with salt and pepper. Place on a rack in a roasting pan in a preheated 350 degree oven. Roast for 20 minutes, then add 1/2 cup wine to pan. Roast for 30 minutes more, then add 1/4 cup more wine. Roast for 1 hour more, basting occasionally.

Meanwhile, mix stuffing with chicken broth and remaining wine. Saute the onion, celery, walnuts, apple, and raisins in 5 tablespoons butter, and add to stuffing. Cover and keep warm to serve with turkey. Serves 6-8.