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Apricot-Stuffed Turkey Thighs
Apricot-Stuffed Turkey Thighs Meat
Serves 4. This recipe can be doubled or tripled.


1/3 cup dried apricots chopped
1 teaspoon cornstarch
2 tablespoons raisins chopped
1/3 cup broth or stock
1 clove garlic minced
1 1/2 teaspoons Dijon mustard
1/4 cup green onions finely chopped
1 -1/2 teaspoons honey
1/2 cup celery finely chopped
1 teaspoon fresh lemon juice
2/3 cup plain dried bread cubes
3 tablespoons mayonnaise
1 -1/2 pounds boneless skinless turkey thighs


Preheat oven to 325. In medium-size microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Add garlic, onion, celery and bread cubes. Cover bowl with vented plastic wrap. Microwave on HIGH (100% power) for 1-1/2 to 2 minutes or until onion and celery are soft. Set aside. Flatten turkey thighs to approximately 3/4-inch thick by placing them between 2 pieces of wax paper and pounding them with blunt side of meat mallet. Divide stuffing evenly between thighs. Encase stuffing by folding opposite sides of thighs over the stuffing to make a bundle. Secure bundle with string or metal skewers. Arrange bundles, seam-side-down, on lightly greased rack in shallow roasting pan. Roast in a preheated oven for 1-1/2 to 1-3/4 hours or until meat thermometer reaches 180. In small saucepan over medium heat, combine cornstarch, bouillon, mustard, honey and lemon juice. Cook and stir until sauce thickens. Remove from heat and fold in mayonnaise. To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.