Apricot-Stuffed Turkey Thighs

Culinary Setting
Turkey Thighs


1/3 c chopped dried apricots

2 tbsp chopped raisins

1 Clove garlic, minced

1/4 c finely chopped green onions

1/2 c finely chopped celery

2/3 c plain dried bread cubes

1-1/2 lbs BONELESS TURKEY THIGHS, skinless

1 tsp cornstarch

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

1-1/2 tsp whole grain country-style mustard

1-1/2 tsp honey

1 tsp freshly squeezed lemon juice

3 tbsp reduced-calorie mayonnaise




In medium microwave-safe bowl, combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well.

Add garlic, onion, celery and bread cubes. Cover bowl with vented plastic wrap. Microwave on HIGH (100% power) for 1-1/2 to 2 minutes or until onion and celery are soft. Set aside.

Place turkey thighs between 2 pieces of waxed paper. Flatten thighs to an even thickness of approximately 3/4-inch by pounding them with the blunt side of a meat mallet.

Divide stuffing evenly among thighs. Place stuffing on each flattened thigh. Fold opposite ends over stuffing to make a bundle. Secure each bundle with string or metal skewers.

Arrange bundles, seam-side-down, on lightly greased rack in shallow roasting pan. Roast in a preheated 325 degree F oven for 1 to 1-1/4 hours or until the internal temperature reaches 165 degrees F.


In small saucepan over medium heat, combine cornstarch, poultry broth, mustard, honey and lemon juice. Cook and stir until sauce thickens.

Remove from heat and fold in mayonnaise.


To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.


Nutrition Facts

277 Total Calories

9 g Total Fat

29 % Daily Total Fat

110 g Cholesterol

315 mg Sodium

18 g Total Carbohydrates

30 g Protein