Oven-Roasted Apricot-Stuffed Turkey Breast
Recipe from
Better Homes and Gardens
Use kitchen shears to snip the dried apricots. It's easier, faster, and neater than using a knife and cutting board.
Servings:
Makes 8 servings.
Prep Time:
25 mins
Total Time:
1 hr 55 mins
Ingredients
-
1 2-to 2-1/2-poundbone-in turkey breast halfsee savings
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1-1/2 cupssoft bread crumbs (2 slices)see savings
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1/2 cupsnipped dried apricotssee savings
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1/4 cupchopped pecans, toastedsee savings
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2 tablespoonsapple juice or watersee savings
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1 tablespooncooking oilsee savings
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1/4 teaspoondried rosemary, crushedsee savings
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1/4 teaspoongarlic saltsee savings
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1 tablespoonDijon-style mustardsee savings
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1 tablespoonwatersee savings
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Directions
1.
Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside.
2.
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.
3.
Place turkey, skin side up, on a rack in a shallow roasting pan.
4.
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.
Nutrition information
Per serving: Calories 237, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 59 mg, Sodium 205 mg, Carbohydrate 10 g, Fiber 1 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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