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Ingredientes
- 1 x turkey breast half - (2 to 2 1/2 lbs) with skin and bone
- 1 1/2 c. soft bread crumbs - (2 slices)
- 1/2 c. snipped dry apricots
- 1/4 c. minced toasted pecans
- 2 Tbsp. dry sherry (or possibly apple juice)
- 1/4 tsp dry rosemary crushed
- 1/4 tsp garlic salt
- 1 Tbsp. Dijon-style mustard
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. margarine or possibly butter melted
Direcciones
- Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to create a 5- by 4-inch pocket. Set aside.
- In a medium mixing bowl combine bread crumbs, apricots, pecans, margarine or possibly butter, sherry or possibly apple juice, rosemary, and garlic salt. Spoon stuffing into pocket. Securely fasten opening with water-soaked wooden toothpicks or possibly tie with heavy string. Stir together mustard and oil; set aside.
- Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place turkey on grill over drip pan. Cover and grill for 1 to 1 1/4 hrs or possibly till instant-read thermometer inserted in center of turkey breast (not in stuffing) registers 170 degrees, brushing with mustard mix during the last 15 min.
- Remove turkey from grill and cover with foil. Let stand for 15 min before slicing.
- This recipe yields 8 servings.
- Comments: Dry apricots and pecans star in the stuffing for this grilled turkey breast. Use kitchen shears to snip the dry apricots. It's easier, faster, and less messy than a knife and cutting board.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 8 servings | |
| Calories 143 | |
| Calories from Fat 61 | 43% |
| Total Fat 6.93g | 9% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 182mg | 8% |
| Potassium 76mg | 2% |
| Total Carbs 16.44g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.47g | 2% |
| Protein 3.02g | 5% |
