2 1/2 to 3 lbs. turkey breast, boned
2 to 3 tsp. Dijon style mustard
1/2 tsp. salt, optional
Fresh ground pepper to taste
2 to 3 med. sized shallots, finely chopped
1 tbsp. plus 1 tsp. olive oil
2 med. sized cloves of garlic, shoot removed and finely chopped
1 1/4 lbs. fresh mushrooms, wiped clean
10 oz. fresh spinach, washed, steamed
1/3 c. dry vermouth
1/4 c. chopped walnuts
1/3 c. oat bran

Skin and defat the turkey breast, also defat the skin by scraping the underside with a sharp flexible knife such as a boning knife to remove any visible fat, and reserve. Slice the thick end of the turkey breast horizontally, and open it out to increase its surface areas. Score with a sharp knife then spread with mustard, sprinkle with salt if desired and pepper and set aside.

Saute the shallots over low heat in 1 tablespoon olive oil until transparent, about 5 minutes, add the garlic and continue to cook and additional 5 minutes.

Chop 8 ounces of the mushrooms, plus the stems from the remaining mushrooms, and add them to the saute pan. Reserve the remaining caps to stuff.

Drain the spinach by pressing out the liquid through a sieve, then chop and add it to the saute pan, cook 2 to 3 minutes. Stir in the dry vermouth, walnuts and oat bran, cook a few more minutes to heat through.

Preheat oven to 375 degrees. Spread the stuffing 1/2 inch thick over the turkey breast stuffing within 1/2 inch edges (this usually takes about 1 to 1/2 cups of the stuffing). Roll the breast, (not too tight and wrap it in the defatted skin.) Secure it with kitchen twine and rub the reserved 1 teaspoon olive oil to moisten the skin prior to roasting. Lower oven heat to 325 degrees and roast turkey roll for approximately 1 hour and 15 minutes (35 minutes per pound) or until the juices run clear when pierced with a fork. When the roast has cooked, allow it to rest 10 minutes out of the oven, this facilitates carving. Remove twine and skin prior to carving. Serve the turkey with gravy. Makes 8 servings.