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Apricot-Stuffed Turkey Breast

1 boneless skinless turkey breast halves (2-1/2 pounds)
1-1/2 cups soft bread crumbs
1/2 cup finely chopped dried apricots
1/4 cup chopped pecans, toasted
3 tablespoons water or unsweetened apple juice, divided
1 tablespoon vegetable oil
1/4 teaspoon garlic salt
1/4 teaspoon dried rosemary, crushed
1 tablespoon Dijon mustard

Cut a horizontal slit into thickest part of turkey to form a 5-in. x
4-in. pocket; set aside. In a small bowl, combine the bread crumbs,
apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary.

Printed from tasteofhome.com Oct 12, 2008

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Apricot-Stuffed Turkey Breast cont.

Stuff into pocket of turkey. Secure opening with metal or soaked
wooden skewers. Prepare grill for indirect heat. Grill turkey,
covered, over medium indirect heat for 50 minutes. Combine mustard
and remaining water; brush over turkey. Grill 10-25 minutes longer or
until a meat thermometer reads 170°. Let stand for 10 minutes
before slicing.

Yield: 8 servings.