Turkey Apricot Wraps Food

BACON-WRAPPED DRIED APRICOTS

Steps:

• Gently separate the two sides of each apricot and stuff with the almonds. Wrap each with a segment of the bacon. Arrange in a small nonstick skillet seam-side down. Cook on medium heat until the undersides are well-browned and crisp, 6 to 7 minutes.
• Turn the apricots over and continue to cook until browned on the bottom, 2 to 3 minutes more. Add the maple syrup, vinegar and a few grinds of pepper and cook, shaking the skillet to coat, until the liquid has reduced and the apricots are glossy and browned all over, about 1 minute more. Transfer to a small plate and sprinkle with the chives. Serve warm or at room temperature.

TURKISH STUFFED APRICOTS

Steps:

• Soak the apricots in 2 cups of cold water for 8 hours or overnight.
• After the apricots have finished soaking, remove them from their soaking liquid. You should have about 1 cup of liquid left. Add more water if needed to reach 1 cup.
• Combine the soaking liquid with the lemon juice and sugar in a medium saucepan, and bring to a boil. Gently add the apricots to the liquid, and reduce the heat to a simmer. Cook, stirring occasionally, until the apricots are very tender, but not mushy, 10 to 20 minutes. I found the apricots cooked unevenly, so it's best to check the apricots as you go and remove them individually to a plate when they are tender. Allow the apricots to cool to room temperature.
• Once all the apricots are removed from the liquid, increase the heat to a full boil, and continue to cook until the sauce is reduced slightly and starting to become syrupy. It should easily coat the back of a spoon. Remove from the heat and allow to cool.
• Use a paring knife to gently open each apricot about halfway. Carefully spoon the filling into each, then dip the exposed filling in the chopped pistachios.
• Arrange the stuffed apricots on a serving platter, drizzle with the syrup, and scatter any remaining pistachios over top.

TURKEY WRAPS

Steps:

• Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
• Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
• Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

APRICOT WRAPS

Steps:

• Preheat oven to 375°. Cut each bacon strip into thirds. Fold each apricot piece around an almond; wrap with a piece of bacon. Secure with toothpicks., Place on two ungreased 15x10x1-in. pans. Bake until bacon is crisp, 20-25 minutes, turning halfway., Place sauce ingredients in a small saucepan; cook and stir until heated through. Drain wraps on paper towels. Serve with sauce.

TURKEY & APRICOT WRAPS

Steps:

• In a small bowl, mix cream cheese and preserves. Spread about 2 tablespoons over each tortilla to within 1/2 in. of edges. Layer with turkey and arugula. Roll up tightly. Serve immediately, or cover and refrigerate until serving.

APRICOT TURKEY PINWHEELS

Steps:

• Spread 1/4 cup apricot preserves onto the sheet of puff pastry.
• Sprinkle with 1/2 tsp ground mustard.
• layer with 1/4 lb turkey and 1/2 cup shredded Monteray Jack Cheese.
• roll up jelly roll style.
• Cut into 16 slices.
• Bake at 400 for 15 minutes.

TURKEY AVOCADO WRAP

Steps:

• In a small bowl, combine the ranch dressing with the salsa and orange zest. Lay the tortillas on a cutting board, and spread the ranch mixture evenly over each one, leaving about a 1-inch border on all sides. Layer the turkey, avocado, lettuce, jicama, tomato, and scallions evenly over each tortilla, still leaving a border. Season with salt and pepper. Roll up like a pinwheel. Halve, and serve.

APRICOT TURKEY SANDWICH

Steps:

• In a skillet, cook the bacon over medium heat until crisp. Remove to paper towels to drain.
• Spread 2 slices of toasted bread with 1 tbsp of apricot jam each. Top each slice with 3 oz sliced turkey, 1 piece lettuce, 2 slices bacon, 1 slice tomato, 1 slice onion, and 1 slice of cheese.
• Spread 2 more slices of toasted bread with the dijon mustard. Place on top. Slice in half and enjoy!

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.