| Turkey Bundles |
| 1-1/3 Cups dried apricots, finely chopped |
| 1/2 Cup golden raisins, chopped |
| 2 Cups celery, finely chopped |
| 1 Cup green onions, finely chopped |
| 4 Cloves fresh garlic, minced |
| 2-2/3 Cups plain dried bread cubes |
| 6 Pounds BONELESS TURKEY THIGHS, skinless and trimmed of any fat |
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- Soak apricots and raisins in boiling water to cover until plumped and soft, about 15 minutes. Drain well.
- In saucepan, over medium-high heat, combine celery, onions, garlic and 1/2 to 1 cup water; bring to boil. Reduce heat to low, cover and simmer about 3 to 5 minutes or until vegetables are tender.
- Stir in apricots and raisins. Gradually add bread cubes, folding in gently until stuffing is moist but not sticky.
- Flatten turkey thighs to approximately 3/4-inch thick.
- Divide stuffing evenly between thighs. Encase stuffing by folding opposite sides of thighs over stuffing to make a bundle. Secure bundle with metal skewers.
- Arrange bundles, seam-side-down, on lightly greased rack in a hotel pan. Roast in a preheated 325 degree F oven for 1 to 1-1/4 hours or until meat thermometer reaches 165-170 degrees F.
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| Creamy Mustard Sauce and Service |
| 1-1/3 Tablespoons cornstarch |
| 1-1/3 Cups TURKEY BROTH OR reduced-sodium chicken broth |
| 2 Tablespoons grainy mustard |
| 2 Tablespoons honey |
| 1-1/3 Tablespoons freshly squeezed lemon juice |
| 3/4 Cup reduced-calorie mayonnaise |
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- In saucepan over medium heat, combine cornstarch, broth, mustard, honey and lemon juice. Cook and stir until sauce thickens. Remove from heat and fold in mayonnaise. Hold for service.
- Per order: remove skewers and slice into rolls. Spoon sauce onto each plate and arrange three roulades atop sauce. Garnish with fresh herbs or green onions.
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