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Fig And Stilton-Stuffed Turkey Breast With Port Sauce

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main-dish low carb nut free thanksgiving dinner

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Ingredients

1 1/2 cups ruby port or other sweet red wine

1 cup chopped onion

1 tablespoon fresh lemon juice

1/8 teaspoon salt

10 dried Calimyrna figs, stemmed and coarsely chopped (about 3/4 cup)

6 whole black peppercorns, crushed

3 thyme sprigs

2 bay leaves

1 rosemary sprig

2 cups (1/2-inch) cubed french bread baguette

1 cup (4 ounces) crumbled Stilton or other blue cheese

1 cup fat-free, less-sodium chicken broth, divided

2 tablespoons coarsely chopped fresh thyme, divided

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

2 (1 1/2-pound) skinless, boneless turkey breast halves

cooking spray

3 tablespoons finely chopped shallots

2 tablespoons butter

2 tablespoons all-purpose flour

Fresh rosemary and thyme sprigs (optional)

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