Roast Turkey Breast With Apricot-nut Dressing

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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)

Recipe

• 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.