Stuffed Turkey Breast

• 6 tablespoons olive oil, divided
• 1 medium onion, peeled and diced
• 6 button mushrooms, sliced (about 2 cups)
• 2 cloves garlic, minced
• 2 cups frozen spinach, defrosted and drained well
• 2 boneless skinless turkey breasts (approximately 2 pounds)
• 1 large egg, beaten
• 3 tablespoons matzoh meal
• 2 tablespoons fresh chopped parsley
• 1/4 teaspoon kosher salt
• pinch red pepper flakes
• 1 cup chicken broth

Preheat oven to 375° F. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add onion and sauté 4 minutes or until slightly softened. Add mushrooms and garlic and sauté 5 to 7 minutes more or until tender. Stir in spinach and cook 2 minutes. Cool for 10 to 15 minutes. Working with one turkey breast at a time, carefully slice horizontally, without slicing all the way through, to make a large pocket in the middle. In a large bowl, combine mushroom spinach mixture with egg, matzah meal, parsley, salt and pepper flakes. Stir to combine. Divide mixture evenly between each turkey breast and stuff to fill the pocket. Heat remaining 3 tablespoons olive oil in a large dutch oven or heavy bottomed saucepan over medium high heat. Sear turkey breasts for 3 to 5 minutes per side until lightly browned. Carefully add broth; cover and transfer to preheated oven. Cook 45 minutes or until internal temperature reaches 165°F. Let rest 10 minutes before slicing each breast into 8 slices, serving 2 slices per person.