HAM-STUFFED TURKEY 1 to 1 1/4 lbs. boneless turkey breast 1/4 lb. boiled ham 1/2 lb. mushrooms, cleaned, chopped 1 cup minced green onion 4 Tbsp. butter or margarine 1 tsp. dried thyme leaves 1/2 tsp salt Flour 1/2 cup white wine, chicken broth or water PREPARATION: SLIT TURKEY BREAST HORIZONTALLY THROUGH CENTER OF THICKEST PORTION,  ENOUGH TO OPEN MEAT UP (DO NOT CUT ALL THE WAY THROUGH).  MEAT SHOULD BE ABOUT 1 INCH THICK. PLACE TURKEY ON PLASTIC WRAP. OPEN UP LIKE A BOOK. COVER WITH SECOND SHEET OF PLASTIC.  POUND DOWN ON THICKEST PORTIONS WITH MALLET TO MAKE A RECTANGLE, ABOUT 8 X 10 INCHES. CUT HAM INTO STRIPS, ABOUT 1/3 INCH THICK. LAY ACROSS TURKEY BREAST. SAUTÉ MUSHROOMS AND ONION IN 2 TBSP. OF THE BUTTER FOR 4 TO 5 MIN UNTIL MUSHROOMS ARE DONE  AND ONION IS TENDER. ADD THYME AND SALT. SPRINKLE MUSHROOM MIXTURE OVER HAM AND TURKEY. ROLL UP SO THAT HAM PIECES REST LENGTHWISE INSIDE THE ROLL. USING COTTON TWINE, TIE IN SEVERAL PLACES TO HOLD TOGETHER.  SPRINKLE ROLL WITH FLOUR. HEAT REMAINING BUTTER IN HEAVY SKILLET. BROWN TURKEY ON ALL SIDES. PLACE INTO ROASTING PAN. ADD WINE TO PAN. ROAST AT 350° F ABOUT 1 1/2 HRS. UNTIL THERMOMETER REGISTERS 180° F.  REMOVE TURKEY TO PLATTER. DISCARD STRING. HEAT DRIPPINGS WITH ADDITIONAL WATER. SCRAPE, BOIL AND POUR OVER TURKEY ROLL. TIP: ASK BUTCHER TO BONE AND BUTTERFLY THE TURKEY BREAST FOR YOU.  SAVE THE BONES AND USE IN STOCK.  Click here to download printable recipe