Wild Rice-Stuffed Turkey Breast

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Southern Living


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1 (3-ounce) package dried cherries

2 cups port wine

3 1/2 cups chicken broth, divided

1/2 cup uncooked wild rice

1/2 cup uncooked long-grain rice

1 teaspoon freshly ground pepper

1 small onion, chopped

1/2 cup diced celery

2 cups soft whole wheat breadcrumbs

1 (6-pound) turkey breast

2 teaspoons chopped fresh rosemary

2 garlic cloves, minced

1 tablespoon kosher salt

1 tablespoon freshly ground pepper

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

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