CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66919259   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Oven-Roasted Apricot-Stuffed Turkey Breast   
    Categories: Poultry, Fruits, Breads, Nuts, Stuffing   
         Yield: 8 Servings   
       
     2 1/2 lb Bone-in turkey breast half   
     1 1/2 c  Soft bread crumbs   
       1/2 c  Snipped dried apricots   
       1/4 c  Chopped pecans; toasted   
         2 tb Apple juice   
         1 tb Cooking oil   
       1/4 ts Dried rosemary; crushed   
       1/4 ts Garlic salt   
         1 tb Dijon-style mustard   
         1 tb Water   
       
     Remove bone from turkey breast. Cut a horizontal slit into   
     thickest part of turkey breast to form a 5x4-inch pocket.   
     Set aside.   
        
     In a mixing bowl, combine bread crumbs, 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. Stir together mustard and water; set   
     aside.   
        
     Place turkey, skin side up, on a rack in a shallow   
     roasting pan. 4. Roast turkey, uncovered, in a 325ºF/160ºC   
     oven for 1-1/4 to 1-1/2 hours or until meat thermometer   
     registers 170 degrees F and the stuffing registers   
     165ºF/73ºC, brushing with mustard mixture during the last   
     30 minutes of roasting. Let stand for 15 minutes before   
     slicing.   
        
     Makes 8 servings.   
        
     • Calories 237 • Total Fat 11 g (2 g saturated) •   
     Cholesterol 59 mg • Sodium 205 mg • Carbohydrate 10 g   
     • Fiber 1g • Protein 24 g   
        
     From: http://www.diabeticconnect.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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