Roast Turkey Breast With Apricot-Nut Dressing

Submitted by KimmieCat1

"I got this recipe from a cookbook (I believe it was called Northwest Food & Wine) that features Pacific Northwest wines and dishes that compliment them. This specific recipe suggests a Northwest Reisling as a perfect accompaniment. I hope you enjoy."

 

• Ready In: 2hrs 45mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 cups dried apricots
• 4 cups bread cubes (1/2 inch cut from baguette-style bread)
• 4 cups bread cubes (1/2 inch cut from multigrain or whole wheat bread)
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 4 celery ribs, peeled and cut into 1/4-inch slices
• 1⁄2 teaspoon dry mustard
• 2 cups walnut pieces, roasted
• 1 cup firmly packed oregano leaves, chopped
• 2 cups lightly packed fresh parsley leaves, chopped
• 2 large eggs, lightly beaten
• 1 3⁄4 cups chicken stock or 1 3/4 cups low-sodium canned broth
• 1 teaspoon coarse salt
• black pepper, freshly ground
• 1 turkey breast, thawed if frozen (about 6 pounds)

directions

1. 1. Preheat oven to 350°F.
2. 2. Soak the dried apricots in boiling water to cover for 30 minutes. Drain and chop them. Set aside.
3. 3. Spread the bread cubes on a large baking sheet and dry them out in the oven, until they are quite firm on the outside, but not browned, about 15 minutes.
4. 4. Melt the butter in a 10 or 12-inch frypan over medium heat. Add the onion and celery and saute until soft but not brown, about 5 minutes. Stir in the mustard.
5. 5. Put bread cubes, walnuts, and apricots in a very large mixing bowl. Add the onion-celery mixture, oregano, and parsley. Beat the eggs into the stock and add to the bowl. Add the salt and pepper to taste. Toss thoroughly.
6. 6. Spoon stuffing mixture into a greased 9 x 13-inch baking pan. Place the turkey breast on top. Bake until the turkey is done, 160 F when measured with an instant-read thermometer, about 2 hours.