Turkey breasts stuffed with prunes and apricots
15
60
6
No
Ingredients
- 1.5 kg (3 pounds) of turkey breast
- 12 prunes sliced into large chunks
- 12 dried apricots sliced into large chunks
- 750 ml (3 cups) of dry white wine
- 2 finely chopped celery stems
- 1/2 package (2 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of butter
- 120 gr (4 oz) of cream cheese
- 250 ml (1 cup) of croutons
- 125 ml (1/2 cup) of harshly chopped cashew or walnuts
- Salt and pepper
- 2 ml (1/2 teaspoon) of rosemary
- 2 ml (1/2 teaspoon) of sage
- 5 ml (1 teaspoon) of thyme
- 22 ml (1 1/2 tablespoon) of chicken broth
For the sauce:
- 150 ml (5 oz) of beef consomme
- 45 ml (3 tablespoons) of cornstarch
- 375 ml (1 1/2 cup) of 15% cream
- Salt and pepper
Preparation
Side-by-side mode
- Soak prunes and apricots into 500 ml (2 cups) of white wine for 1 hour. Cook at medium heat for 15 minutes. Set aside.
- Preheat oven to 375°F (190°C). Cook celery and Les Cultures de chez nous sliced leeks in butter for 2 to 3 minutes. Add 250 ml (1 cup) of white wine and reduce of three quarters at high heat. Slice cheese into large chunks and add to the mixture. Stir until cheese melts.
- Remove prunes and apricots and add to stuffings with croutons and nuts. Salt, pepper and add seasonings left. Incise turkey over its lenght to form a pocket. Stuff turkey with cheese and dried fruits mixture. Fold down 2 sides and tie up each 2 inches (5 cm).
- Brush turkey with chicken broth and cook for about 1 hour 45 minutes, so about 30 minutes per pound. Remove turkey from pan and cover with aluminium paper. Cool down while preparing the sauce. Slice turkey and serve with sauce.
For the sauce:
- Pour liquid from prunes and apricots soaking into roasting pan. Well scrape its bottom and bring to a boil at high heat. When liquid is half reduced, add consomme. Set sauce in a sieve. Dilute cornstarch into cream and add to the sauce. Salt and pepper. Cook at low heat until sauce thickens.
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