Oven-Roasted Apricot-Stuffed Turkey Breast

By Jeanette Terry

This sweet and savory stuffed turkey breast will make a great side dish or entree for any holiday gathering.

Oven-Roasted Apricot-Stuffed Turkey Breast
  • 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

  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 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.

Nutritional Facts

• Calories 237
• Total Fat 11 g (2 g saturated)
• Cholesterol 59 mg
• Sodium 205 mg
• Carbohydrate 10 g
• Fiber 1g
• Protein 24 g

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