Trim the fat from the turkey and remove any tendons. Place outer side of the turkey breast on heavy-duty plastic wrap with inside of breast facing up. Starting from the center, slice horizontally through the thickest part of each side of the breast almost to, but not through the outer edge. Flip the cut side over to enlarge the breast.
Place the heavy duty plastic wrap on the turkey. With a meat mallet or rolling pin pound the turkey to an even thickness. Place any loose pieces over the thinner portions. Set aside.
Coat a skillet with cooking spray or light oil. Place over medium heat until hot. Add onion and celery; saute until tender, then remove from heat. Add rice, applesauce, pecans, currants, parsley, salt, pepper, cinnamon and poultry seasoning. Stir well.
Spread stuffing in center of turkey breast to within two inches of each side. Roll up turkey breast jelly roll style starting with the short side until the roll is approximately 11x6 inches. Secure with heavy string at 2 inch intervals. Place seam side down on a rack in a shallow, greased roasting pan. Combine the cornstarch and unsweetened apple juice in a small saucepan. Cook over medium heat stirring constantly until hot and bubbly. Boil 1 minute and remove from heat. Brush hot mixture over turkey roll. Bake, uncovered, at 325F for 2 hours basting frequently with apple juice mixture.
Transfer turkey roll to a serving platter. Let stand for 15 minutes. Remove string and slice. Spoon remaining apple juice over turkey
Makes 13 servings
Cajun Country -- New Iberia, Louisiana