Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze

Jay came for dinner tonight. It was a Thanksgiving-themed dinner, and it was really tasty. The stuffing for the turkey was really tasty - not a typical bread-based stuffing. I used pecans instead of hazlenuts because Larry and I don't like hazlenuts. This was a really good dinner overall. I realized when I was making the pan sauce for the turkey I realized I only had dry marsala - not sweet. I used madiera instead.

• Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze (Fine Cooking #81, November 2006, p. 49)
• Honeyed Cauliflower with Toasted Almonds (Fine Cooking #81, November 2006, p. 10)
• Baked Sweet Potatoes with Maple-Pecan-Shallot Butter (Fine Cooking #81, November 2006, p. 24)

Wine: Ridge 2002 Lytton Estate Grenache (Dry Creek Valley, California). Really yummy, and a good match for the turkey.