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Apricot-Stuffed Turkey Thighs

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Yield 4 servings
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  • 1/3 cup chopped dried apricots
  • 2 tablespoons chopped raisins
  • 1 clove minced garlic
  • 1/4 cup finely chopped green onions
  • 1/2 cup finely chopped celery
  • 2/3 cup plain dried bread cubes
  • 1 1/2 pounds skinless, boneless turkey thighs
  • 1 teaspoon cornstarch
  • 1/3 cup 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

    1. 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.
    2. Preheat oven to 325°F. Flatten turkey thighs to approximately 3/4-inch thick by placing between 2 pieces of wax paper and pounding with blunt side of meat mallet.
    3. Divide stuffing evenly between thighs. Encase stuffing by folding opposite sides of thighs over stuffing to make bundles. Secure each bundle with string.
    4. Arrange bundles, seam-side-down, on lightly greased rack in shallow roasting pan. Roast in preheated oven 1 1/2 to 1 3/4 hours or until meat thermometer reaches 180°F.
    5. In small saucepan over medium heat, combine cornstarch, bouillon, mustard, honey and lemon juice. Cook and stir until sauce thickens. Remove from heat and fold in mayonnaise.
    6. To serve, remove string from thighs. Slice into rolls and top with creamy mustard.
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