This sweet and savory stuffed turkey breast will make a great side dish or entree for any holiday gathering.Ingredients
1 2-to 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 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.
- • Calories 237
- • Total Fat 11 g (2 g saturated)
- • Cholesterol 59 mg
- • Sodium 205 mg
- • Carbohydrate 10 g
- • Fiber 1g
- • Protein 24 g