Prep 45 mins
Cook 2 hrs
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.
- 473.18 ml dried apricots
- 946.36 ml bread cubes (1/2 inch cut from baguette-style bread)
- 946.36 ml bread cubes (1/2 inch cut from multigrain or whole wheat bread)
- 59.16 ml unsalted butter
- 1 medium onion, finely chopped
- 4 celery ribs, peeled and cut into 1/4-inch slices
- 2.46 ml dry mustard
- 473.18 ml walnut pieces, roasted
- 236.59 ml firmly packed oregano leaves, chopped
- 473.18 ml lightly packed fresh parsley leaves, chopped
- 2 large eggs, lightly beaten
- 414.03 ml chicken stock or 414.03 ml low-sodium canned broth
- 4.92 ml coarse salt
- black pepper, freshly ground
- 1 turkey breast, thawed if frozen (about 6 pounds)
- 1. Preheat oven to 350°F.
- 2. Soak the dried apricots in boiling water to cover for 30 minutes. Drain and chop them. Set aside.
- 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. 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. 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. 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.