CHRS: CP437 2
MSGID: 1:18/200@fidonet 66919259
PID: MBSE-BBS 1.1.1 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oven-Roasted Apricot-Stuffed Turkey Breast
 Categories: Poultry, Fruits, Breads, Nuts, Stuffing
      Yield: 8 Servings
 
  2 1/2 lb Bone-in turkey breast half
  1 1/2 c  Soft bread crumbs
    1/2 c  Snipped dried apricots
    1/4 c  Chopped pecans; toasted
      2 tb Apple juice
      1 tb Cooking oil
    1/4 ts Dried rosemary; crushed
    1/4 ts Garlic salt
      1 tb Dijon-style mustard
      1 tb 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 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. 4. Roast turkey, uncovered, in a 325ºF/160ºC
  oven for 1-1/4 to 1-1/2 hours or until meat thermometer
  registers 170 degrees F and the stuffing registers
  165ºF/73ºC, brushing with mustard mixture during the last
  30 minutes of roasting. Let stand for 15 minutes before
  slicing.
  
  Makes 8 servings.
  
  • Calories 237 • Total Fat 11 g (2 g saturated) •
  Cholesterol 59 mg • Sodium 205 mg • Carbohydrate 10 g
  • Fiber 1g • Protein 24 g
  
  From: http://www.diabeticconnect.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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