Roast Turkey Breast With Apricot-Nut Dressing
- 2 cups dried apricots
- 4 cups bread cubes (1/2 inch cut from baguette-style bread)
- 4 cups bread cubes (1/2 inch cut from multigrain or whole wheat bread)
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4 celery ribs, peeled and cut into 1/4-inch slices
- 12 teaspoon dry mustard
- 2 cups walnut pieces, roasted
- 1 cup firmly packed oregano leaves, chopped
- 2 cups lightly packed fresh parsley leaves, chopped
- 2 large eggs, lightly beaten
- 1 34 cups chicken stock or 1 34 cups low-sodium canned broth
- 1 teaspoon coarse salt
- black pepper, freshly ground
- 1 turkey breast, thawed if frozen (about 6 pounds)
- 1.
- Preheat oven to 350F.
- 2.
- Soak the dried apricots in boiling water to cover for 30 minutes.
- Drain and chop them.
- Set aside.
- 3.
- Spread the bread cubes on a large baking sheet and dry them out in the oven, until they are quite firm on the outside, but not browned, about 15 minutes.
- 4.
- Melt the butter in a 10 or 12-inch frypan over medium heat.
- Add the onion and celery and saute until soft but not brown, about 5 minutes.
- Stir in the mustard.
- 5.
- Put bread cubes, walnuts, and apricots in a very large mixing bowl.
- Add the onion-celery mixture, oregano, and parsley.
- Beat the eggs into the stock and add to the bowl.
- Add the salt and pepper to taste.
- Toss thoroughly.
- 6.
- Spoon stuffing mixture into a greased 9 x 13-inch baking pan.
- Place the turkey breast on top.
- Bake until the turkey is done, 160 F when measured with an instant-read thermometer, about 2 hours.
apricots, bread, bread, unsalted butter, onion, celery, mustard, walnut pieces, oregano, parsley, eggs, chicken, coarse salt, black pepper, turkey breast
Taken from www.food.com/recipe/roast-turkey-breast-with-apricot-nut-dressing-424761 (may not work)