Servings: 14
The individual slices can be frozen and reheated for a great lunch.
Ingredients:
7 tablespoons dried apricot, diced
3 1/2 tablespoons currants
6 tablespoons slivered almonds
2 medium onion, chopped
2 medium green apple, peeled, cored, and diced (choose a tart green apple)
2 1/4 cups dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon dried sage, crumbled
4 tablespoons chicken stock
5 1/2 pounds turkey breast, fresh, whole, boned, trimmed, with skin
3 cups apple cider
1/2 cup applejack, optional
1 1/2 cups creme fraiche
Instructions:
1. Soak apricots and currants in boiling water. Cover until plump and soft. (around 15 minutes) Drain.
2. Pound turkey breast until thin.
3. Mix together apricots, currants, almonds, onion, green apple, breadcrumbs, salt, sage, chicken stock. Spready on turkey breast.
4. Roll turkey breast and tie with string.
5. Roast at 325 degrees F in a pan with a rack. Use apple jack and cider to baste the turkey with every 15 minutes.
6. Cut after resting the turkey for 15 minutes with and electic knife.
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