- 1/3 cup dried apricots, chopped
- 2 tablespoons raisins, chopped
- 1 clove garlic, minced
- 1/4 cup green onions, finely chopped
- 1/2 cup celery, finely chopped
- 2/3 cup plain dried bread cubes
- 1 1/2 pounds boneless turkey thighs, skinless
- Creamy Mustard Sauce:
- 1 teaspoon cornstarch
- 1/3 cup turkey broth or reduced-sodium chicken broth
- 1 1/2 teaspoons grainy mustard
- 1 1/2 teaspoons honey
- 1 tteaspoon fresh lemon juice
- 3 tablespoons reduced-calorie mayonnaise
In medium-size microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH 1 1/2 to 2 minutes or until fruit is soft; drain well. Add garlic, onion, celery and bread cubes. Cover bowl with vented plastic wrap. Microwave on HIGH for 1 1/2 to 2 minutes or until onion and celery are soft. Set aside.
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. 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. Roast in a preheated 325 degree F oven for 1 to 1 1/2 hours or until meat thermometer reaches 165 degrees F.
Creamy Mustard Sauce:
In small saucepan over medium heat, combine cornstarch, poultry broth, mustard, honey and lemon juice. Cook and stir until sauce thickens. Remove from heat and fold in mayonnaise.
To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
277 calories; 9g total fat; 110mg cholesterol; 315mg sodium; 18g carbohydrates; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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