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Apricot Stuffed Turkey Breast Recipe
|Turkey breast half with skin and bone||2 1⁄2 Pound (1 Breast, 2 To 2 1/2 Pound)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs) (2 Slices)|
|Snipped dried apricots||1⁄2 Cup (8 tbs)|
|Chopped toasted pecans||1⁄4 Cup (4 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
|Dry sherry/Apple juice||2 Tablespoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Dijon-style mustard||1 Tablespoon|
|Olive oil||1 Tablespoon|
Calories 350 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 92.1 mg
Sodium 311.7 mg13%
Total Carbohydrates 15 g5%
Dietary Fiber 1.1 g4.4%
Sugars 5.5 g
Protein 32 g64.9%
Vitamin A 8.8% Vitamin C 0.3%
Calcium 3.8% Iron 14.2%
*Based on a 2000 Calorie diet
Rinse turkey; pat dry with paper towels.
Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket.
In a medium mixing bowl combine bread crumbs, apricots, pecans, margarine or butter, sherry or apple juice, rosemary, and garlic salt.
Spoon stuffing into pocket.
Securely fasten opening with water-soaked wooden toothpicks or tie with heavy string.
Stir together mustard and oil; set aside.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan.
Place turkey on grill over drip pan.
Cover and grill for 1 to 1 1/4 hours or till turkey is no longer pink, brushing with mustard mixture during the last 15 minutes.
Remove turkey from grill and cover with foil.
Let stand for 15 minutes before slicing.