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Apricot-Stuffed Turkey Thighs

Source: National Turkey Federation
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  4 servings
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 Teaspoon fresh lemon juice
3 Tablespoons reduced-calorie mayonnaise
Apricot-Stuffed Turkey Thighs Recipe at
In medium-size microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 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 (100% power) 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.
Date Added: 01/28/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 277
Fat. Total: 9g
Protein: 30g
Carbohydrates, Total: 18g
Sodium: 315mg
% Cal. from Fat: 29%
Cholesterol: 110mg
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