Recipe - Apricot-Dijon Glazed Turkey With Herbed Pilaf

HERBED PILAF
2 Three fourths cup Water
6 Chicken bouillon cubes or 6
teaspoons chicken bouillon
granules
1 One half cup Uncooked longgrain white
rice
One half cup Slivered almonds
One half cup Chopped dried apricots
4 Green onions with tops;
cut or sliced up
One fourth cup Snipped fresh parsley
1 tablespoon Orange zest
1 teaspoon Dried rosemary; crushed
1 teaspoon Dried thyme leaves
1 Boneless turkey breast half
about 2 One half pounds

APRICOTDIJON SAUCE
1 cup Apricot jam or orange
marmalade
2 tablespoon 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 ApricotDijon sauce, combine jam and Dijon mustard in Generation II 1
1/2Qt. Saucepan. Remove One fourth cup of the sauce; brush onto turkey with
Pastry Brush. Set remaining sauce aside. Return turkey to oven; continue
baking, uncovered, 2535 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" SelfSharpening 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 BakeryShoppe Digest by Gail Shermeyer 4paws@netrax.net on Apr
15, 1998