Apricot and Turkey Roulade

Culinary Setting
Turkey Thighs


1-1/3 c dried apricots, finely chopped

1/2 c golden raisins, chopped

2 c celery, finely chopped

1 c green onions, finely chopped

4 Cloves fresh garlic, minced

2-2/3 c plain dried bread cubes

6 lbs BONELESS TURKEY THIGHS, skinless and trimmed of any fat

1-1/3 tbsp cornstarch

1-1/3 c TURKEY BROTH OR reduced-sodium chicken broth

2 tbsp grainy mustard

2 tbsp honey

1-1/3 tbsp freshly squeezed lemon juice

3/4 c reduced-calorie mayonnaise




Soak apricots and raisins in boiling water to cover until plumped and soft, about 15 minutes. Drain well.

In saucepan, over medium-high heat, combine celery, onions, garlic and 1/2 to 1 cup water; bring to boil. Reduce heat to low, cover and simmer about 3 to 5 minutes or until vegetables are tender.

Stir in apricots and raisins. Gradually add bread cubes, folding in gently until stuffing is moist but not sticky.

Flatten turkey thighs to approximately 3/4-inch thick.

Divide stuffing evenly between thighs. Encase stuffing by folding opposite sides of thighs over stuffing to make a bundle. Secure bundle with metal skewers.

Arrange bundles, seam-side-down, on lightly greased rack in a hotel pan. Roast in a preheated 325 degree F oven for 1 to 1-1/4 hours or until meat thermometer reaches 165-170 degrees F.


In saucepan over medium heat, combine cornstarch, broth, mustard, honey and lemon juice. Cook and stir until sauce thickens. Remove from heat and fold in mayonnaise. Hold for service.

Per order: remove skewers and slice into rolls. Spoon sauce onto each plate and arrange three roulades atop sauce. Garnish with fresh herbs or green onions.