Stuffed Turkey Breast With Apricot Jam Recipes

Steps:

• Cut a horizontal slit into thickest part of turkey to form a 5x4-in. pocket; set aside., In a small bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary. Stuff into pocket of turkey. Secure opening with metal or soaked wooden skewers., Prepare grill for indirect heat. Grill turkey, covered, over medium indirect heat for 50 minutes. , Combine mustard and remaining water; brush over turkey. Grill 10-25 minutes longer or until a thermometer reads 170°. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 325°. Combine preserves, vinegar, pepper and salt. Place turkey breast on a rack in a large shallow roasting pan., Bake, uncovered, 1-1/2 to 2 hours or until a thermometer reads 170°, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before slicing.

Steps:

• Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
• In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
• Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.

Steps:

• To prepare the stuffing, melt the butter in a large sauté pan. Add the celery and the onion and sauté until soft, about 5 minutes. Add the apricots, chestnuts, chicken stock, salt, pepper, sage, and thyme. Bring the mixture up to a simmer, and then remove the pan from the heat. Add the bread cubes and toss until the liquid has been fully absorbed. Place the stuffing on a baking sheet and refrigerate until it's completely cooled. While the stuffing is cooling, prepare turkey breast. Preheat the oven to 350°F. Carefully remove the skin from the turkey breast in one piece and place it aside to be used later. Butterfly the breast open like a book using a small, very sharp knife, being careful not to cut all the way through. Place a piece of plastic wrap over the entire breast. With a meat mallet, pound the breast into an even thickness of about 1/4", and then remove the plastic wrap. Begin stuffing the turkey breast by spreading the bread mixture lengthwise down the middle of the breast. Roll the turkey around the stuffing and then roll the breast over, so the seam is on the bottom. Stretch the reserved skin over the top of the breast, and then tie it in 6-8 sections with butcher's twine around the middle. Place the turkey in a roasting pan and season it with salt and pepper. Place it in the oven for about 1 hour and 45 minutes, or until the internal temperature reaches 155°F on a meat thermometer. Let the turkey rest, then slice and serve.

Steps:

• Preheat oven to 350F and grease baking pan.
• Pound turkey breast, to be 1/4" thin.
• Bring a small saucepan of water to a boil.
• Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate.
• Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
• Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
• Set dried blanched spinach leaves on top of each piece of turkey.
• Next, place a nut coated cheese chunk on top of each turkey piece in the center.
• Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
• Set turkey bundles in a greased baking pan and cover with foil.
• Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through.
• Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes).
• If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
• Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.

Steps:

• Set oven to 350 degrees F.
• Prepare and butter a casserole dish just large enough to hold the breast.
• Crumble the sausage slightly,and brown in a skillet over medium heat with onion; drain any fat then place in a bowl.
• Combine the pork sausage with next 8 ingredients, then season with salt and pepper to taste; mix well to combine.
• Gently loosen the skin from turkey in the neck area to make a large "pocket" to stuff.
• Stuff in as much stuffing as you can with sausage mixture thensecure with toothpicks.
• Place the remaining sausage (if any) into a small baking dish, and during the last 30 minutes of the turkey breast baking time, bake the remaining stuffing for about 20-25 minutes, or until heated through.
• To cook the turkey breast: place the breast skin-side up on a rack in roasting pan.
• Brush with melted butter, and season with salt and pepper.
• Bake for about 2 to 2-1/2 hours or until a thermometer reaches 170 degrees F (I like to remove a little sooner as the temperature will rise after removing from the oven).
• Let stand for 15-20 minutes before slicing.