Turkey Breast Stuffed with Matzo and Fennel

Ingredients

• kitchen string
• 1 instant-read thermometer
• 2 egg matzos (about 6 inches square)
• 1 ¾ cups chicken stock or low-sodium chicken broth
• 1 teaspoon potato starch
• ¹/₃ cup parsley
• 1 large egg
• + 9 more ingredients
• • ½ cup golden raisins
  • 2 teaspoons salt
  • 2 celery ribs
  • 1 pound fennel (sometimes called anise)
  • 1 medium onion
  • 6 tablespoons olive oil
  • 1 ½ teaspoons freshly ground black pepper
  • 1 6- to 7-pound whole turkey breast (bone and skin attached)
  • 1 ½ teaspoons fennel seeds

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Reduce heat to moderate and add fennel, celery, and 1/2 teaspoon salt, then cook, stirring occasionally, until fennel and ...

View full recipe at Epicurious