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Apricot Dijon Glazed Turkey with Herbed Pilaf recipe
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To make Apricot Dijon Glazed Turkey with Herbed Pilaf you will need
Ingredients
| | HERBED PILAF | | | | 2 3/4 | cups | Water | | 6 | | Chicken bouillon cubes or 6 teaspoons chicken bouillon granules | | 1 1/2 | cups | Uncooked long-grain white rice | | 1/2 | cups | Slivered almonds | | 1/2 | cups | Chopped dried apricots | | 4 | | Green onions with tops; sliced | | 1/4 | cups | Snipped fresh parsley | | 1 | tablespoon | Orange zest | | 1 | teaspoon | Dried rosemary; crushed | | 1 | teaspoon | Dried thyme leaves | | 1 | | Boneless turkey breast half about 2 1/2 pounds |
| | APRICOT-DIJON SAUCE | | | | 1 | cup | Apricot jam or orange marmalade | | 2 | tablespoons | Dijon mustard |
Instructions
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.
Enjoy your Apricot Dijon Glazed Turkey with Herbed Pilaf
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Sat 2 Aug 2008
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