Stuffed Turkey Breast With Apricot Jam Recipes

STUFFED TURKEY BREASTS WITH APRICOT SAUCE

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.

TURKEY BREAST WITH APRICOT SAUSAGE STUFFING

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.

APRICOT GLAZED TURKEY BREAST

Steps:

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

STUFFED TURKEY BREAST WITH APRICOT JAM

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.