Apricot-Stuffed Turkey Breast Recipe

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Apricot-Stuffed Turkey Breast Recipe
Apricot-Stuffed Turkey Breast Recipe photo by Taste of Home
Publisher Photo

Apricot-Stuffed Turkey Breast Recipe

Read Reviews
4 2 1
Publisher Photo
For a new take on turkey, give this recipe a try. It cooks on the grill, and it's stuffed with a sensational apricot mixture.—Bonnie De Meyer, New Carlisle, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Grill: 1 hour + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Grill: 1 hour + standing

Ingredients

  • 1 boneless skinless turkey breast half (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 canola oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1 tablespoon Dijon mustard

Directions

Cut a horizontal slit into thickest part of turkey to form a 5x4-in. pocket; set aside.
In a small bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary. 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 thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Apricot-Stuffed Turkey Breast in Country Woman July/August 2000, p37

Nutritional Facts

1 each: 268 calories, 6g fat (0 saturated fat), 81mg cholesterol, 313mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

  • 1 boneless skinless turkey breast half (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 canola oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried rosemary, crushed
  • 1 tablespoon Dijon mustard
  1. Cut a horizontal slit into thickest part of turkey to form a 5x4-in. pocket; set aside.
  2. In a small bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary. Stuff into pocket of turkey. Secure opening with metal or soaked wooden skewers.
  3. Prepare grill for indirect heat. Grill turkey, covered, over medium indirect heat for 50 minutes.
  4. Combine mustard and remaining water; brush over turkey. Grill 10-25 minutes longer or until a thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Apricot-Stuffed Turkey Breast in Country Woman July/August 2000, p37

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Reviews forApricot-Stuffed Turkey Breast

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chin-chilla User ID: 2872569 40471
Reviewed Jun. 17, 2013

"I mixed a bit of honey in with the Dijon mustard."

MY REVIEW
chin-chilla User ID: 2872569 58135
Reviewed Jun. 17, 2013

"Really enjoyed this as something to change up normal turkey recipe."

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