This recipe is adapted from a from Better Homes and Gardens recipe.
Dried Apricots, as well as, nectarines, peaches, pears, pineapples, prunes and domestic raisins are acceptable without certification, provided that the packaging indicates that they are all natural and no oils have been added.
Please Note: Any dried fruit stored for lengthy periods of time should be carefully examined for signs of infestation prior to use.
- 1 (3-to 4 lb.) bone turkey breast, with skin
- 1½ cups soft bread crumbs (2 slices)
- ½ cup snipped dried apricots
- ¼ cup chopped pecans, toasted
- 2 Tablespoons apple juice or water
- 1 Tablespoon cooking oil
- ¼ teaspoon dried rosemary, crushed
- ¼ teaspoon garlic salt
- 1 Tablespoon Dijon-style mustard
- 1 Tablespoon water
- Preheat oven to 325°F.
- Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set it aside.
- In a medium mixing bowl, combine breadcrumbs, 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.
- In another bowl stir together the mustard and water then set it aside.
- Place turkey, skin side up, on a rack in a shallow roasting pan.
- Roast turkey, uncovered, in preheated oven for 1-1/4 to 1-1/2 hours, brushing with mustard mixture during the last 30 minutes of roasting.
- Let stand for 15 minutes before slicing.