Apricot-Stuffed Turkey Thighs

• Turkey Thighs
• 1/3 cup dried apricots, chopped
• 2 Tablespoons raisins, chopped
• 1 Clove garlic, minced
• 1/4 Cup green onions, finely chopped
• 1/2 Cup celery, finely chopped
• 2/3 Cup plain dried bread cubes
• 1-1/2 Pounds boneless turkey thighs, skinlessCreamy Mustard Sauce and Plating
• 1 Teaspoon cornstarch
• 1/3 Cup turkey broth or 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

Preparation

Turkey Thighs

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 Flatten turkey thighs to approximately 3/4-inch thick by placing them between 2 pieces of wax paper and pounding them with blunt side of meat mallet.

3 Divide stuffing evenly between thighs. Encase stuffing by folding opposite sides of thighs over the stuffing to make a bundle. Secure bundle with string or metal skewers.

4 Arrange bundles, seam-side-down, on lightly greased rack in shallow roasting pan. Roast in a preheated 325 degree F oven for 1 to 1-1/2 hours or until meat thermometer reaches 165 degrees F.

Creamy Mustard Sauce and Plating

1 In small saucepan over medium heat, combine cornstarch, poultry broth, mustard, honey and lemon juice. Cook and stir until sauce thickens. Remove from heat and fold in mayonnaise.

2 To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.

Source:

National Turkey Federation