Turkey Breast Stuffed with Matzo and Fennel Recipe | Epicurious

Ingredients

• 6 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 pound fennel (sometimes called anise), stalks and fronds cut off and discarded, then bulbs cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-inch dice
• 2 teaspoons salt
• 1/2 cup golden raisins
• 2 egg matzos (about 6 inches square), broken into 1/2-inch pieces
• 1 large egg, lightly beaten
• 1/3 cup finely chopped fresh parsley
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons fennel seedstoasted and ground in an electric coffee/spice grinder
• 1 (6- to 7-pound) whole turkey breast (bone and skin attached)
• 1 3/4 cups low-sodium chicken broth (14 fluid ounces)
• 1 teaspoon potato starch
• kitchen string; an instant-read thermometer