1 (5 lb.) whole turkey breast, boned and skinned
Vegetable cooking spray
1/2 c. diced onion
1/3 c. diced celery
2 c. cooked wild rice, cooked without salt or fat
1/3 c. unsweetened chunky applesauce
1/4 c. chopped pecans, toasted
1/4 c. currants
2 tbsp. minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. apple pie spice
1/4 tsp. poultry seasoning
3/4 tsp. cornstarch
1 c. unsweetened apple juice
1/4 tsp. apple pie spice

Trim fat from turkey; remove tendons. Place outer side of turkey breast on heavy-duty plastic wrap with inside of breast facing up. Starting from the center, slice horizontally through the thickest part of each side of breast almost to but not through, the outer edge. Flip cut piece over to enlarge breast. Place heavy-duty plastic wrap on turkey; pound to a more even thickness, using meat mallet or rolling pin (place loose pieces of turkey over thinner portions). Set aside.

Coat a skillet with cooking spray; place over medium-high heat until hot. Add onion and celery; saute until tender. Remove from heat. Add rice and next 9 ingredients; stir well. Spread stuffing mixture in center of turkey breast within 2 inches of sides; roll up turkey breast, jellyroll fashion, starting with short side, to approximately an 11 x 6-inch roll. Secure at 2-inch intervals using a heavy string. Place, seam side down, on a rack in a shallow roasting pan coated with cooking spray.

Combine remaining ingredients in a small saucepan; cook over medium-high heat, stirring constantly, until hot and bubbly. Boil 1 minute; remove from heat. Brush mixture over turkey roll. Bake, uncovered, at 325 degrees for 2 hours, basting often with apple juice mixture.

Transfer turkey roll to a serving platter. Let stand 15 minutes; remove strings, and slice. Spoon remaining apple juice mixture over turkey. Yield: 13 servings.