Tart Cherry Chestnut Stuffed Turkey Roulade with Red Wine Soaked Cherries

INGREDIENTS

2 1/2 lb

boneless turkey breast, butterflied*

1/2 cup

dried Montmorency tart cherries

1/2 cup

roasted and shelled chestnuts**

1/2

small yellow onion

3 cloves

garlic

1 cup

loosely packed parsley

sage leaves

sprigs rosemary leaves

salt and pepper

2 tbsp

olive oil

1 cup

canned Montmorency tart cherries packed in water, drained

1/2 cup

red wine (zinfandel or cabernet)

1 tbsp

minced herbs (rosemary and sage)

salt and pepper