Roasted Apricot Stuffed Turkey Breast
1 2 to 2 1/2 pound bone in turkey breast half
1 1/2 cups soft bread crumbs
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 mustard
1 tablespoon water
Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5 x 4 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 325F oven for 1 1/4 to 1 1/2 hours or until meat thermometer registers 170F and the stuffing registers 165F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing
Serves 8. 5 points per serving.
Nutritional facts per serving
calories: 237, total fat: 11g, saturated fat: 2g, cholesterol: 59mg, sodium: 205mg, carbohydrate: 10g, fiber: 1g, protein: 24g
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