Stuffed Roast Turkey for Two

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In a 4-quart pot over medium heat, in hot butter or margarine, cook celery and onions until tender, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; stir until thoroughly mixed. Stir in bread cubes and eggs, mix well. Set aside.

Pre-heat oven to 325 F. Place turkey breast on a cutting board, cut side up. Starting at the long side, cut horizontally in half but not all the way through. Open out meat like a butterfly, spread open. With a meat mallet, pound until about 10" x 9" and 1/4 inch thick. Sprinkle with salt then cover with about half of stuffing. Starting at the narrow end, roll up jelly-roll fashion. Place the reserved skin on top of the roll. Tie roll with string. Place roll skin side up on rack in roasting pan. Brush with butter Insert meat thermometer in center. Roast until thermometer reads 185 F or about 1-1/2 hours. Remove strings before serving.

Grease a small oven-proof bowl and put the remaining stuffing in it. Cover with aluminum foil. Place in oven during the last 30 minutes of the turkey's cooking time.

To make the gravy, pour drippings from roasting pan into a 2-cup measure. Let stand until fat separates. Pour 1 tablespoon fat into a small saucepan; skim off and discard remaining fat. Add water to roasting pan, stir to loosen brown bits, then add this to the water in the measuring cup. Over medium heat, stir flour into the fat in the saucepan. Stir in salt and pepper. Slowly stir in the meat juice, stirring until the gravy is thick.

Note: This is a favorite recipe adapted from the "Turkey Roll With Spinach Stuffing" recipe found in "The Good Housekeeping Illustrated Cookbook" (1989).