Cooking a turkey breast instead of a whole bird is a fabulous option for a smaller group at Thanksgiving. This turkey breast is stuffed with a bread, cranberry, pine nut and rosemary filling that has a good dose of black pepper. The addition of fennel to the accompanying carrot and potato mixture adds excitement to the usual root vegetable selection. The pairing of the Columbia Crest Grand Estates Syrah adds spice, smoky tones and flavors of dried herbs to the meal and is a beautiful complement to the turkey, roasted vegetables and herbaceous peppery notes in the stuffing.