Chestnut Apricot Stuffed Turkey Breast Recipe 425

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TURKEY WITH APRICOT-WATER CHESTNUT STUFFING



Turkey With Apricot-Water Chestnut Stuffing image

This turkey dinner illustrates the 19th century notion that anything worth doing is worth doing on a grand scale! I got my idea for this stuffing recipe from one of my Victorian decorating magazines, but I changed many of the ingredients. My family LOVES this stuffing - We had a house full of 12 guests for Christmas this year and everyone raved about this stuffing. Definitely a hit around here! Enjoy :)

Provided by Melanie Evans

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h40m

Yield 16

Number Of Ingredients 14

1 (1 pound) loaf sourdough bread, cut into 1/2-inch cubes
⅓ cup butter
½ cup slivered almonds
1 ½ cups chopped onion
1 ½ cups chopped celery
4 teaspoons poultry seasoning
1 teaspoon salt
1 (15 ounce) can sliced water chestnuts, drained
1 ½ cups chopped dried apricots
1 cup dried currants
2 cups chicken broth
1 (16 pound) whole turkey - thawed, neck and giblets removed
cooking spray
½ cup water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the bread cubes out onto a baking sheet, and toast in the preheated oven until lightly browned, stirring once. Set the bread cubes aside. Turn oven heat down to 325 degrees F (165 degrees C).
  • Melt butter in a large skillet, and cook and stir the almonds until very lightly browned, about 3 minutes; remove the almonds with a slotted spoon and set aside. Cook and stir the onion and celery in the same skillet until the onion begins to turn translucent, about 5 minutes; stir in poultry seasoning and salt until well mixed. Pour the vegetables into a large mixing bowl.
  • Stir toasted bread cubes, almonds, water chestnuts, dried apricots, and dried currants into the vegetable mixture; stir in the chicken broth until the stuffing is evenly moist.
  • Rinse and dry the turkey well, inside and out, using paper towels. Place the stuffing lightly into the turkey cavities. Fold the wings underneath the turkey, and place the stuffed bird breast side up onto a roasting rack over a roasting pan. Spray the turkey with cooking spray. Place pieces of aluminum foil onto the neck cavity and over the stuffing showing in the main cavity to prevent overbrowning.
  • Spoon any leftover stuffing into a baking dish, pour in water, cover with foil, and refrigerate the dish. About 1 hour before serving time, bake the dish of stuffing in the oven.
  • Roast the bird in the 325-degree oven until the skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), 4 1/2 to 5 hours. Allow the turkey to stand for about 20 minutes before removing stuffing and carving the meat.

Nutrition Facts : Calories 894.5 calories, Carbohydrate 36.1 g, Cholesterol 279 mg, Fat 38.1 g, Fiber 3.6 g, Protein 97.4 g, SaturatedFat 12 g, Sodium 711.3 mg, Sugar 15 g

APRICOT-STUFFED TURKEY BREAST



Apricot-Stuffed Turkey Breast image

For a new take on turkey, give this recipe a try. It cooks on the grill, and it's stuffed with a sensational apricot mixture.-Bonnie De Meyer, New Carlisle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

1 boneless skinless turkey breast half (2-1/2 pounds)
1-1/2 cups soft bread crumbs
1/2 cup finely chopped dried apricots
1/4 cup chopped pecans, toasted
3 tablespoons water or unsweetened apple juice, divided
1 tablespoon canola oil
1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 268 calories, Fat 6g fat (0 saturated fat), Cholesterol 81mg cholesterol, Sodium 313mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

GOLDEN APRICOT-GLAZED TURKEY BREAST



Golden Apricot-Glazed Turkey Breast image

Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 15 servings.

Number Of Ingredients 5

1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 teaspoon pepper
Dash salt
1 bone-in turkey breast (5 pounds)

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.

Nutrition Facts : Calories 236 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 84mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

CHESTNUT & APRICOT-STUFFED TURKEY BREAST RECIPE - (4.2/5)



Chestnut & Apricot-Stuffed Turkey Breast Recipe - (4.2/5) image

Provided by davidv

Number Of Ingredients 15

Stuffing:
1 stick butter
1 cup celery, finely diced
1 cup onion, finely diced
1/2 cup dried apricots, chopped
1 cup chestnuts, roasted, peeled & halved
2 cups chicken stock
1 tsp salt
1/2 tsp pepper
1 tsp sage, chopped
1 tsp thyme, chopped
8 cups day-old French bread, cubed & toasted
Turkey:
1 (4-4.5 lb) boneless turkey breast
Salt & pepper, to taste

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.

ROAST TURKEY WITH TASTY CHESTNUT STUFFING



Roast Turkey With Tasty Chestnut Stuffing image

Simple but seriously yummy.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h30m

Yield 16

Number Of Ingredients 11

2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
12 pounds whole turkey, neck and giblets removed
salt and freshly ground black pepper to taste

Steps:

  • With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
  • To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.
  • Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Nutrition Facts : Calories 1102.7 calories, Carbohydrate 76.3 g, Cholesterol 262 mg, Fat 51.2 g, Fiber 3.7 g, Protein 79.4 g, SaturatedFat 22.5 g, Sodium 838.3 mg, Sugar 11.3 g

TURKEY POT PIE I RECIPE - (4.4/5)



Turkey Pot Pie I Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 14

1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

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