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1
2 - 2 1/2 pound turkey breast half with skin and bone
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1 1/2
cups soft bread crumbs (2 slices)
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1/2
cup snipped dried apricots*
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1/4
cup chopped toasted pecans
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2
tablespoons dry sherry or apple juice
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1/4
teaspoon dried rosemary, crushed
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1/4
teaspoon garlic salt
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1
tablespoon Dijon-style mustard
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1
tablespoon olive oil
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2
tablespoons margarine or butter, melted
1. Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside.
2. In a medium mixing bowl combine bread crumbs, apricots, pecans, margarine or butter, sherry or apple juice, rosemary, and garlic salt. Spoon stuffing into pocket. Securely fasten opening with water-soaked wooden toothpicks or tie with heavy string. Stir together mustard and oil; set aside.
3. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until instant-read thermometer inserted in center of turkey breast (not in stuffing) registers 170 degrees F., brushing with mustard mixture during the last 15 minutes. Remove turkey from grill and cover with foil. Let stand for 15 minutes before slicing. Makes 8 servings.
- Note *Use kitchen shears to snip the dried apricots. It's easier, faster, and less messy than a knife and cutting board.
- Servings Per Recipe 8,
- Calories 208,
- Protein (gm) 21,
- Carbohydrate (gm) 8,
- Fat, total (gm) 9,
- Cholesterol (mg) 46,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 62,
- Sodium (mg) 231,
- Calcium (DV %) 20,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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