Fruit and Wild Rice Stuffed Turkey

1 (1.5-2 lb) Jennie-O ® Lemon-Garlic Turkey Breast Roast, thawed
3 cups cooked wild rice
4 tbsp butter, melted
1 tsp dried rosemary
4.5 oz (1/2 pkg) chopped dried fruit
1/2 cup sliced almonds

Marsala Sauce:
2 tbsp cornstarch
1 cup Swanson® Chicken Broth
1/2 cup marsala wine or sweet sherry
4.5 oz (1/2 pkg) chopped dried fruit

Unwrap turkey; reserve netting. Butterfly turkey; pound to 1/4 inch thickness. In large bowl, combine remaining ingredients. Place one cup of wild rice mixture on turkey; fold over. Place turkey in netting. Bake in preheated 325°F oven approximately 1 1/2 hours.

Marsala Sauce: In small saucepan, whisk cornstarch and broth until cornstarch is dissolved. Add remaining ingredients; bring to a boil.

To serve: Remove netting from turkey, slice; place over remaining wild rice mixture. Pour sauce over sliced turkey.

Recipe compliments of the Minnesota Cultivated Wild Rice Council