Directions In 9-inch skillet heat 1 tablespoon margarine until bubbly and hot; add shallots and garlic and saute for 1 minute.
Add mushrooms and saute over medium-high heat until all liquid has evaporated.
Transfer to mixing bowl and add spinach, dash salt, and nutmeg, mixing well; set aside.
In separate bowl combine rice, carrot, parsley, celery seed, herbs, pepper, and remaining salt; set aside.
Preheat oven to 350°F.
Lay turkey breast flat, skin-side down: pull out the tendons from the 2 fillets on each side of the breast and fold the fillets over to the outside.
Cover breast with sheet of wax paper and, using a meat mallet, pound to about 1-inch thickness, forming a "butterfly" or free-form rectangle shape.
Spread spinach mixture evenly over turkey to about 1 inch from edge of meat, forming a rectangular shape with mixture; top with rice mixture.
Fold sides and ends of breast over stuffing to enclose; secure sides and ends with toothpicks or sew with kitchen string.
Transfer, seam-side down, to rack in roasting pan; cover pan with a tent of foil and roast for 1 1/2 hours.
Remove roast from oven and increase oven temperature to 425°F.
Remove toothpicks or string from turkey.
Spread honey mixture over roast and sprinkle with crumbs, making sure top and sides are coated.
In metal measuring cup or other small flameproof container melt remaining 1 tablespoon plus 2 teaspoons margarine.
Using pastry brush, gently spread melted margarine over roast.
Return turkey to oven and roast until topping is lightly browned, 10 to 15 minutes.
Garnish with thyme sprigs and serve with any accumulated pan juices.
