Turkey Breast With Apricot Sausage Stuffing Recipes

APRICOT-STUFFED TURKEY BREAST

Steps:

• Cut a horizontal slit into thickest part of turkey to form a 5x4-in. pocket; set aside., In a small bowl, combine the bread crumbs, apricots, pecans, 2 tablespoons water, oil, garlic salt and rosemary. Stuff into pocket of turkey. Secure opening with metal or soaked wooden skewers., Prepare grill for indirect heat. Grill turkey, covered, over medium indirect heat for 50 minutes. , Combine mustard and remaining water; brush over turkey. Grill 10-25 minutes longer or until a thermometer reads 170°. Let stand for 10 minutes before slicing.

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.

TURKEY WITH SAUSAGE STUFFING

Steps:

• Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.

ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING

Steps:

• Make the stuffing - directions below.
• Preheat oven to 450°F
• Rinse the turkey inside and out and pat dry.
• Squeeze the juice of the oranges all over the turkey and in the neck and body cavities.
• Spoon the stuffing loosely into the cavities.
• Set aside any extra stuffing.
• Sew up the cavities or close with small trussing skewers.
• Place the turkey on a roasting rack in a roasting pan.
• Sprinkle all over with thyme and salt and pepper to taste.
• Spread the butter all over the turkey.
• Turn breast side up in the pan and cover the pan with aluminum foil.
• Place turkey in the oven and reduce heat to 425.
• Roast for 3 hours.
• Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours.
• Bake the leftover stuffing in a baking dish at 325 for 30 minutes.
• Let turkey stand, covered with foil for 15 minutes before carving.
• STUFFING:.
• Place the apricots and 1 cup of Grand Marnier in a small saucepan.
• Heat to boiling.
• Remove from the heat and set aside.
• Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool.
• Melt 1/2 cup of butter in a large skillet over medium heat.
• Add the celery and onion and saute for 10 minutes.
• Transfer to a large mixing bowl.
• Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
• Remove and add to the celery mixture.
• Add the stuffing mix, apricots with liquid, and almonds.
• Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine.
• Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts.
• Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier.
• Stir well to moisten the stuffing.
• Season with thyme, salt and pepper to taste.
• Enough for a 21-24 pound turkey.

APRICOT AND SAUSAGE CORNBREAD STUFFING

Steps:

• Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add onion and celery; saute until vegetables are tender, about 10 minutes. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.
• Melt remaining butter in a small saucepan over medium-low heat.
• Pour crumbled cornbread into a large mixing bowl; add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.

TURKEY BREAST WITH STUFFING AND GRAVY

Steps:

• Heat oven to 425ºF.
• Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
• Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
• Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
• Serve turkey and stuffing topped with gravy.

STUFFED TURKEY BREAST WITH APRICOT JAM

Steps:

• Preheat oven to 400 degrees. Place turkey skin-side up on a work surface. Using the palms of your hands and keeping skin intact, flatten turkey to an even thickness. Gently slide your fingers under skin to loosen it, creating a pocket.
• In a small bowl, combine parsley, sage, and zest, and season with salt and pepper. Transfer half the mixture to a separate bowl and add sausage, 4 tablespoons jam, and breadcrumbs. Stir to combine. Spread sausage mixture under skin.
• Flip turkey over and coat with remaining herb mixture. Fold short sides of breast into middle, flip, and place on a roasting rack set in a roasting pan lined with foil. Rub skin with oil and season with salt and pepper. Cover with foil and roast 1 hour and 30 minutes. Uncover, brush skin with remaining 2 tablespoons jam, and cook until skin is brown and an instant-read thermometer reads 165 degrees, 15 to 20 minutes more. Re-cover with foil if skin begins to get too dark. Transfer to a cutting board and let rest 10 minutes before slicing. Serve with additional jam.

TURKEY BREAST WITH APRICOT SAUSAGE STUFFING

Steps:

• Set oven to 350 degrees F.
• Prepare and butter a casserole dish just large enough to hold the breast.
• Crumble the sausage slightly,and brown in a skillet over medium heat with onion; drain any fat then place in a bowl.
• Combine the pork sausage with next 8 ingredients, then season with salt and pepper to taste; mix well to combine.
• Gently loosen the skin from turkey in the neck area to make a large "pocket" to stuff.
• Stuff in as much stuffing as you can with sausage mixture thensecure with toothpicks.
• Place the remaining sausage (if any) into a small baking dish, and during the last 30 minutes of the turkey breast baking time, bake the remaining stuffing for about 20-25 minutes, or until heated through.
• To cook the turkey breast: place the breast skin-side up on a rack in roasting pan.
• Brush with melted butter, and season with salt and pepper.
• Bake for about 2 to 2-1/2 hours or until a thermometer reaches 170 degrees F (I like to remove a little sooner as the temperature will rise after removing from the oven).
• Let stand for 15-20 minutes before slicing.