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Apricot Rosemary-Stuffed Turkey Breast

Apricot Rosemary-Stuffed Turkey Breast
PREP TIME
30 min
COOK TIME
1h 30 min
YIELDS
6 servings

These delicious turkey breasts are stuffed with chopped apricots, rosemary, chopped vegetables and croutons and roasted to perfection.

Courtesy of Alison Kent.

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Ingredients

3
Tbsp (45 mL) butter, softened
1
shallot, diced
1
stalks celery, diced
½
cup (125 mL) dried apricots, chopped
½
cup (125 mL) dry white wine (or sodium-reduced chicken broth)
1 ½
Tbsp (22 mL) fresh rosemary, chopped (or 1 teaspoon/5 mL dried rosemary)
1
tsp (5 mL) each salt and pepper
¾
cup (175 mL) prepared croutons
1
large (or 2 small) skin-on boneless turkey breast (about 3 lbs/1.5 kg)
1
cup (250 mL) sodium-reduced chicken broth (approx.)
2
Tbsp (30 mL) butter
2
Tbsp (30 mL) all-purpose flour
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Directions

Step 1

In saucepan, melt half of the butter over medium-high heat; fry onion and celery, stirring often, until softened, about 3 minutes. Stir in apricots, wine, rosemary and half each of the salt and pepper; boil until liquid is reduced by half, about 1 minute. Remove from heat; stir in croutons; set aside.

Step 2

Lay turkey on a work surface; with a sharp knife held horizontally along long thick side of breast, cut almost in half (to within 1-inch/2.5 cm of opposite side); open up like a book, skin side down. Cover with plastic wrap; pound to 1-inch (2.5 cm) thickness. (If using two breasts, lay side-by-side and overlapping slightly.)

Step 3

Spread stuffing over the turkey, leaving 1-inch (2.5 cm) border all around. Starting at the long skinless side, roll up. Tie securely with kitchen string at 3-inch (7.5 cm) intervals. Rub remaining butter all over turkey; sprinkle with remaining salt and pepper. Place on a rack in a metal roasting pan; pour in 2 cups (500 mL) water.

Step 4

Roast in 375°F (190°C) oven, adding more water to pan as necessary to keep from evaporating completely, until meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 10 minutes. Transfer turkey to cutting board; let stand for 10 minutes.

Step 5

Meanwhile, make gravy. Strain any accumulated pan juices into glass measuring cup; add enough broth to make 1 ½ cups (375 mL). In small saucepan, melt butter over medium-high heat. Add flour, whisking constantly, for 30 seconds. Pour in broth; bring to boil, reduce heat and simmer until thickened, about 3 minutes. Season to taste with salt and pepper, if desired.

Step 6

Remove string from turkey; slice into rounds. Serve with gravy.

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