Apricot-Dijon Glazed Turkey with Herbed Pilaf

Title:
Apricot-Dijon Glazed Turkey with Herbed Pilaf

Yield:
6 Servings

Categories:
Turkey,
Main
Dishes,
Sauces,
Rice




Ingredients:




--------------------------------HERBED
PILAF--------------------------------


 2 3/4 c  Water


     6    Chicken bouillon cubes or 6


          -teaspoons chicken bouillon


          -granules


 1 1/2 c  Uncooked long-grain white


          -rice


   1/2 c  Slivered almonds


   1/2 c  Chopped dried apricots


     4    Green onions with tops;


          -sliced


   1/4 c  Snipped fresh parsley


     1 tb Orange zest


     1 ts Dried rosemary; crushed


     1 ts Dried thyme leaves


     1    Boneless turkey breast half


          ---about 2 1/2 pounds





----------------------------APRICOT-DIJON
SAUCE----------------------------


     1 c  Apricot jam or orange


          -marmalade


     2 tb Dijon mustard





 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 


 


 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 
on Apr


 15, 1998