Root Vegetable-Stuffed Turkey Breast With Cherry Pecan Chutney

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1 small rutabaga

1 turnip

1 large carrot

1 large parsnip

4 tablespoons pure olive oil

3 garlic cloves, chopped

1 shallot, chopped

2 tablespoons chopped rosemary

1/4 cup chicken stock

Salt and pepper, to taste

1/2 turkey breast (about 3 pounds)

Cherry Pecan Chutney (see recipe)

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