Apricot Stuffed Turkey Tenderloins With Creamy Mustard Sauce Food

APRICOT STUFFED TURKEY THIGHS

Steps:

• 1. Preheat oven to 325°F. Lightly coat a shallow roasting pan with extra virgin olive oil. Stuffed Thighs: 1. In a medium microwave-safe bowl combine apricots and raisins; cover with hot water. Microwave for 1 ½ to 2 minutes, or until fruit is soft; drain well. 2. Add garlic, onion, celery, and bread cubes to same bowl; cover with vented plastic wrap. Microwave for 1 ½ to 2 minutes, or until onion and celery are soft; set aside. 3. Flatten turkey thighs to ¾ - inch thick by placing them between 2 pieces of wax paper and pounding them with blunt side of a meat mallet. 4. Divide stuffing evenly, and place a serving in center of each thigh. Encase stuffing by folding opposite sides of each thigh over stuffing: secure with string or metal skewers. 5. Arrange thighs, seam-side-down, on the coated roasting pan. 6. Roast at 325°F for 90 to 105 minutes, or until thermometer reaches 180. Creamy Mustard Sauce: 1. In a small saucepan over medium heat, combine cornstarch, broth, mustard, honey, and lemon juice. Cook and stir until sauce thickens. 2. Remove from heat and fold in mayonnaise. 3.. To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.

TURKEY TENDERLOINS & APRICOT SAUCE

Steps:

• Preheat oven to 400 degrees.
• You will need a roasting pan lined with foil and coated with nonstick spray.
• Season turkey tenderloins with salt and pepper, place in the prepared pan.
• In a small bowl, combine the apricot preserves, garlic, mustard and soy sauce. Mix well, spoon some over turkey. Roast 35 to 40 minutes, basting frequently with the sauce, until an instant read thermometer inserted into the thickest part registers at least 160 degrees.
• let turkey rest for 10 minutes before cutting it crosswise into 1/2 inch thick slices.

STUFFED TURKEY BREASTS WITH APRICOT SAUCE

Steps:

• Preheat oven to 350F and grease baking pan.
• Pound turkey breast, to be 1/4" thin.
• Bring a small saucepan of water to a boil.
• Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate.
• Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
• Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
• Set dried blanched spinach leaves on top of each piece of turkey.
• Next, place a nut coated cheese chunk on top of each turkey piece in the center.
• Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
• Set turkey bundles in a greased baking pan and cover with foil.
• Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through.
• Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes).
• If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
• Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.

APRICOT AND PECAN TURKEY STUFFING

Steps:

• Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
• Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

ZESTY APRICOT TURKEY

Steps:

• In a microwave, melt spreadable fruit; stir in vinegar, honey, garlic, lemon zest and pepper sauce. Reserve 1/4 cup sauce for serving., Sprinkle turkey with salt and pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 7-10 minutes per side; brush with remaining sauce during the last minute of cooking. Let stand 5 minutes before slicing. Serve with reserved sauce.