Subject: Turkey Breast with Dried Fruits
From: Dave <[email-masked]>
Date: 29 Feb 2000 12:46:35 GMT
Newsgroups: rec.food.recipes

submitted by: [email-masked]
from US

Turkey Breast with Dried Fruits

10 portions

1.3 kg  Turkey breast boneless, oven-ready
45   g  Apricots dried
48   g  Prunes dried, pitted
100  g  Figs dried / apples
100  g  Walnut kernels or Pecan nuts
20   g  *Seasoning Salt for Poultry
2    g  Sage
75   g  Clarified butter
1   dl  Dry white wine
3   dl  *Poultry Aspic

Dice dried fruits.  Chop the nuts.  Mix fruits and nuts marinate with rum.
Make two holes lengthwise into the turkey breast.  Start with a sharp,
long knife, and enlarge the opening with a sharpening steel.
Stuff turkey breast cavities with the fruit and nut mixture.
Tie the breast with butcher twine to get an elongated, even piece.
 Season turkey breast with salt, pepper and sage. Saute breast in butter
then roast in oven until the temperature in the
center reaches 160 F (70 C).
It is recommended to cook slowly the turkey breast but in no ways over cook
it. Remove breast from the oven, place on griddle and chill.

Glaze/aspic:
Drain the cooking pan off fat. Add white wine, scrap bottom to dissolve 
drippings.
Add poultry aspic and bring to boil. Strain through an etamine and remove any
remaining fat.

Adjust seasoning
Cover up the chilled turkey breast with this sauce Slice and serve in
platter or individual plate with appropriate garnishes.

Note: Suitable garnishes are: poached apple halves with red currant jelly,
poached apple slices with chestnut puree and glazed chestnuts, pear halves
poached in red wine.

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