Apricot-Stuffed Turkey Breast
1 turkey breast (about 4-1/2 pounds), thawed
1/2 cup Fryin' Magic, divided
1 pound ground pork
1 cup chopped onion
1/2 cup chopped celery
2 cans (17 ounces each) juice-pack apricot halves, drained; reserve juice
1 package (6 ounces) cornbread stuffing mix
1/4 cup parsley
1. Rinse turkey breast and pull ribs apart; use 1/4 cup Fryin' Magic to coat. Set aside.
1. Rinse turkey breast and pull ribs apart; use 1/4 cup Fryin' Magic to coat. Set aside.
2. Cook pork in a large skillet over medium heat until lightly browned. Mix in onion and celery; cook about 5 minutes, or until vegetables are tender. Add 3/4 cup reserved apricot juice and bring to boiling. Add cornbread stuffing, remaining 1/4 cup Fryin' Magic, parsley, and apricots to skillet mixture; mix well.
3. Stuff turkey breast; cover with a double thickness of aluminum foil. Invert stuffed breast and place in a shallow baking pan. (Pack any remaining stuffing into a greased small casserole; refrigerate covered until ready to bake.)
4. Roast in a 325°F oven 2 to 3 hours, or until turkey tests done (170°F on meat thermometer); brush with reserved apricot juice every 30 minutes of roasting. For casserole stuffing, bake at 325°F 30 to 40 minutes, or until hot.
YIELD: 6 to 8 servings
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