Recipe - Fruited Turkey Roll

1 pound Ground Turkey
1 Egg
1 cup Bread Crumbs
One half teaspoon Basil
One half teaspoon Oregano
One half teaspoon Sage
2 tablespoon Apricot Preserves
1 teaspoon Dijon Mustard
8 ounce Mushrooms, Sliced
1 Onion, Medium minced
1 teaspoon Tarragon
2 tablespoon Cheddar Grated
1 pack Lo Sodium Inst Chicken Broth
Three fourths cup Apricot nectar
One fourth cup Water
6 Dried Apricot slices
1 tablespoon Raisins
2 tablespoon Garlic, minced
1 teaspoon Ginger root, peeled/minced
2 tablespoon Wondra or other flour
2 tablespoon Sweet Vermouth
Fresh ground pepper

Mix egg, turkey, bread crumbs, and next three herbs. Between two sheets of
plastic wrap (or waxed paper) roll out meat to appx. 8x12in. Remove top
sheet. Mix mustard and preserves (heat if necessary) and spread over one
side of meat. Saute Mushrooms in some Olive oil till lightly brown. Add
tarragon during last minute. Layer over Three fourths of meat Saute onion till
tender & place on top of mushrooms. Scatter cheese over One half meat. Roll up
jelly roll fashion to make 8" log. Transfer to lightly greased oven proof
shallow baking pan with seam down. This can be made ahead to this point and
kept covered in the refrigerator for several hours. Bake @ 350 375 40 Mins
In same pan used to saute onions & mushrooms saute ginger root and garlic
over high heat for about 30 seconds to 1 minute... dont brown garlic. If
needed add a little more oil, wondra, pepper & instant chicken broth.. .
cook roux 1 min and immediately thin with slow addition of nectar & water.
Add vermouth & fruits and cook till fruit plumps and sauce thickens
slightly. Transfer meat to serving platter & spoon on fruit sauce. Pass
extra sauce.
Ken Brookline NH 04/30/92 23:39

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini