Apricot Stuffed
Turkey Breast
1 2to 2-1/2-pound bone-in turkey breast half
1-1/2 cups soft bread crumbs (2 slices)
1/2 cup snipped dried apricots
1/4 cup chopped pecans, toasted
2 tablespoons apple juice or water
1 tablespoon cooking oil
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon garlic salt
1 tablespoon Dijon-style mustard
1 tablespoon water
Remove bone from turkey breast. Cut a horizontal slit into
thickest part of turkey breast to form a 5x4-inch pocket. Set
aside. In a medium mixing bowl, combine bread crumbs,
apricots, pecans, apple juice or water, oil, rosemary, and
garlic salt. Spoon stuffing mixture into pocket. Securely fasten
the opening with water-soaked wooden toothpicks or tie with
heavy cotton string. Stir together mustard and water; set aside.
Place turkey, skin side up, on a rack in a shallow roasting pan.
Roast turkey, uncovered, in a 325 degree F oven for 1-1/4 to
1-1/2 hours or until meat thermometer registers 170 degrees F
and the stuffing registers 165 degrees F, brushing with mustard
mixture during the last 30 minutes of roasting. Let stand for 15
minutes before slicing. Makes 8 servings.
Return
to Turkey, Chicken and Dressing Recipes Index
|
