Mushroom-Stuffed Turkey Breast with Roasted Acorn Squash

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 pkg. (225 g) fresh mushrooms, chopped
• 1/2 cup water
• 1 pkg. (120 g) Stove Top Stuffing Mix for Turkey
• 1/4 cup chopped prosciutto
• 1 boneless turkey breast (2 lb./900 g), cut lengthwise in half, butterflied
• 1 acorn squash, cut into 8 wedges, seeded

1. Heat oven to 375 degrees F.
2. Heat 2 Tbsp.
3. dressing in large skillet on medium heat.
4. Add onions; cook and stir 3 min.
5. Stir in mushrooms; cook 10 min.
6. or until mushrooms release most of their liquid, stirring occasionally.
7. Add water to stuffing mix in medium bowl; stir just until moistened.
8. Stir in mushroom mixture and prosciutto; cool.
9. Pound each turkey piece to 1/2-inch thickness.
10. Place, skin sides down, on work surface; spread with stuffing mixture to within 1/2 inch of edges.
11. Roll up, starting at one short end of each; tie closed with kitchen string.
12. Place, seam sides down, in 17x11-1/2x3/4-inch pan.
13. Add squash, cut sides up, to pan.
14. Brush turkey and squash with remaining dressing.
15. Bake 55 min.
16. to 1 hour or until turkey is done (170 degrees F) and squash is tender.
17. Cut and discard string from turkey before slicing.
18. Serve with squash.

italian dressing, onion, fresh mushrooms, water, turkey, turkey breast, acorn

Taken from www.kraftrecipes.com/recipes/mushroom-stuffed-turkey-breast-roasted-acorn-squash-114765.aspx (may not work)