Please consult the OU's guidelines for checking fruits and vegetables.

Apricot-Stuffed Turkey Thighs
Apricot-Stuffed Turkey Thighs Eileen Goltz | Meat
2 hours, 45 minutes 1 hour
1 hour, 45 minutes
4 servings

  • Scallions require inspection for insect infestations. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.
Ingredients
  • ⅓ cup chopped dried apricots
  • 1 teaspoon cornstarch
  • 2 Tablespoons chopped raisins
  • ⅓ cup broth or stock
  • 1 clove garlic, minced
  • 1½ teaspoons Dijon mustard
  • ¼ cup finely-chopped green onions
  • 1½ teaspoons honey
  • ½ cup finely-chopped celery
  • 1 teaspoon fresh lemon juice
  • ⅔ cup plain dried bread cubes
  • 3 Tablespoons mayonnaise
  • 1½ lbs. boneless skinless turkey thighs

Instructions
  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Roast in a preheated oven for 1-1/2 to 1-3/4 hours or until meat thermometer reaches 180°F.
  7. 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.
  8. To serve, remove string or skewers from thighs. Slice into rolls and top with the creamy mustard sauce.

This recipe can be doubled or tripled.


Kashrut Instructions

SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, it must be discarded.