Oven-Roasted Apricot-Stuffed Turkey Breast Recipe

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Oven-Roasted Apricot-Stuffed Turkey Breast

Use kitchen shears to snip the dried apricots. It's easier, faster, and neater than using a knife and cutting board.

  • 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 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.
  • 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.
Nutrition Facts
  • 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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