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servings:

Most turkey breasts are sold with the bone and skin still attached. Another option is to ask your butcher to bone it for you — the weight of the turkey breast without the bone should be 4 to 5 pounds.

• 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

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