Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot-dijon Glazed Turkey With Herbed Pilaf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 3/4 Cup(s) Water
6 Chicken bouillon cubes or 6
teaspoons chicken
bouillon
granules
1 1/2 Cup(s) Uncooked long-grain white
Rice
1/2 Cup(s) Slivered almonds
1/2 Cup(s) Chopped dried apricots
4 Green onions with tops
sliced
1/4 Cup(s) Snipped fresh parsley
1 Tablespoon(s) Orange zest
1 Teaspoon(s) Dried rosemary, crushed
1 Teaspoon(s) Dried thyme leaves
1 Boneless turkey breast half
about 2 1/2 pounds
1 Cup(s) Apricot jam or orange
Marmalade
2 Tablespoon(s) Dijon mustard
Directions:
Preheat oven to 350°F. For herbed pilaf, bring water to a boil. Add
bouillon; stir until dissolved. Cool slightly. Pour bouillon into
Stoneware Baking Bowl. Add all remaining pilaf ingredients except
turkey; mix well. Remove any excess fat from turkey breast; place on
top of rice mixture. Cover with Deep Dish Baker. Bake 45 minutes.
Remove turkey from oven; carefully remove Baker with Oven Mitts. For
Apricot-Dijon sauce, combine jam and Dijon mustard in Generation II 1
1/2-Qt. Saucepan. Remove 1/4 cup of the sauce; brush onto turkey with
Pastry Brush. Set remaining sauce aside. Return turkey to oven;
continue baking, uncovered, 25-35 minutes or until Pocket Thermometer
inserted into thickest part of breast registers 170°F. Remove turkey
from oven. Cover; let stand 10 minutes before carving. Meanwhile, heat
remaining sauce over medium heat until warm. Carve turkey with 8"
Self-Sharpening Canring Knife. Stir pilaf just before serving, serve
with turkey and sauce. Yield: 6 servings. Approximately 630 calories
and 17 grams of fat per serving. COOK'S TIP After removing the turkey
from the oven, cover it and let it stand for 10 minutes. This standing
time will allow the internal temperature of the meat to rise to
180°F, the proper doneness temperature for turkey. Busted by Gail
Shermeyer <4paws@netrax.net> NOTES : Excellent for entertaining or a
special Sunday dinner, this turkey breast is glazed with an easy
apricot sauce for extra moisture and flavor. Recipe by: Stoneware
Sensations, Doris Christopher (Pampered Chef) Posted to Bakery-Shoppe
Digest by Gail Shermeyer <4paws@netrax.net> on Apr 15, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 498
Calories From Fat: 110
Total Fat: 12.6g
Cholesterol: 130.4mg
Sodium: 3940.8mg
Potassium: 1303.9mg
Carbohydrates: 35.4g
Fiber: 4.3g
Sugar: 18g
Protein: 59.2g


Scale this recipe to Servings [?]