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Recipe Name: Apricot Turkey Roast Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

2 Pound(s) Skinless boneless turkey
3 Tablespoon(s) Unsweetened apricot
1 Cup(s) Reconstituted dried onion
Soup mix
6 Day-old challah or white

Here's a fat-free Thanksgiving recipe from my cookbook "Secrets of
Fat-Free Kosher Cooking" by Deborah Bernstein, M.D. Follow the simple
steps below for a turkey roast that is amazingly moist and tender.
Watch turkey carefully while it cooks and take it out just when it's
done. Overcooked turkey is dry and correctly cooked turkey has a
texture similar to chicken. Preheat the oven to 350F. Lightly coat a
medium baking dish with olive oil cooking spray. Place the turkey in
the baking dish and cover it with the apricot preserves. Soak each
slice of bread with onion soup. Completely cover the turkey with the
bread. Bake for 1 hour, or until the juices from the turkey run clear.
The center of the roast should be slightly pink. Mash the bread and
serve it with slices of the roasted turkey. NUTRITIONAL INFORMATION
PER SERVING Calories: 168 Fat: 2.2g Cholesterol: 49mg Carbouhydrates:
15.1g Protein: 21g Sodium: 286mg Posted to JEWISH-FOOD digest V97 #298
by on Nov 13,

Nutrition (calculated from recipe ingredients)
Calories: 253
Calories From Fat: 92
Total Fat: 10.2g
Cholesterol: 114.8mg
Sodium: 489.1mg
Potassium: 414mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: <1g
Protein: 36g

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