Apricot Stuffed Turkey Breast Recipe

Apricot Stuffed Turkey Breast
submitted by sumit at ifood.tv


Preparation Time25 MinCooking Time1 Hr 15 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
SpecialityMain Ingredient


 Turkey breast half with skin and bone2 1⁄2 Pound (1 Breast, 2 To 2 1/2 Pound)
 Soft bread crumbs1 1⁄2 Cup (24 tbs) (2 Slices)
 Snipped dried apricots1⁄2 Cup (8 tbs)
 Chopped toasted pecans1⁄4 Cup (4 tbs)
 Margarine/Butter2 Tablespoon, melted
 Dry sherry/Apple juice2 Tablespoon
 Dried rosemary1⁄4 Teaspoon, crushed
 Garlic salt1⁄4 Teaspoon
 Dijon-style mustard1 Tablespoon
 Olive oil1 Tablespoon

Nutrition Facts

Serving size

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


Remove bone from turkey breast.
Rinse turkey; pat dry with paper towels.
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, 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.