Stuffed Turkey Breasts

Remove fillets from breast halves.

Starting with thinner edge, cut each breast in half lengthwise horizontally, almost all the way through.

Open and pound to 1/4-inch.

Combine 3 tablespoons soy sauce, sherry and sugar in a large shallow dish. Add turkey, skin side down; marinate 30 minutes.

Combine bread, celery, almonds and onions.

Blend butter with remaining 2 tablespoons soy sauce; toss with bread mixture until moist and crumbly.

Remove turkey; reserve marinade.

Spread half of the stuffing mixture on half of each breast half, leaving a narrow border along outside edges; pack stuffing down slightly.

Close breasts and secure with toothpicks; brush with reserved marinade. Place on rack in baking pan.

Roast at 325° for 1 hour and 15 minutes, or until tender, brushing with reserved marinade every 30 minutes.

Remove to serving platter; let stand 15 minutes.

Remove toothpicks and cut crosswise into 1/2-inch thick slices.