Turkey Breast with Apricot, Apple and Currant Stuffing



1 c dried apricots, fine dice

1/4 c currants

1/2 c applejack brandy OR apple cider

10 oz day old French bread, cut into 1/2" cubes

1/3 c unsalted butter

1 Large onion, chopped fine

1/2 c celery, chopped fine

2-1/2 c Granny Smith apples, peeled and chopped fine

Salt and freshly ground black pepper To Taste

1/8 tsp ground cloves

1/4 tsp dried thyme

1/4 tsp dried sage, crumbled


7 lb TURKEY BREAST, fresh or thawed

2-3 tbsp unsalted butter


Apricot, Apple and Currant Dressing

Combine apricots, currants and applejack or cider in small saucepan and mix well. Bring to simmer. Remove from heat. Cover and let stand 30 minutes.

Spread bread cubes on a large baking sheet and bake in a preheated 275 degree F oven, stirring frequently, until crisp and dry. Cool and transfer to large bowl.

Melt butter in large skillet over medium heat. Add onion, celery and apples. Season to taste with salt and pepper. Sauté until onion is tender but not brown, about 10 minutes. Add cloves, thyme and sage and stir until blended. Remove from heat.

Add apple and apricot mixtures with liquid to bread and toss lightly. Mixture may appear dry but will become moist from juices in the bird. Season to taste with salt and pepper. Makes 8-9 cups.


Sprinkle salt and pepper in the interior cavity of the turkey. Sprinkle outside of turkey with additional salt and pepper. Brush with additional unsalted butter.

Place turkey, on a rack, in a 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray.

Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into a baking dish, lightly coated with vegetable cooking spray; cover and refrigerate.

Roast turkey breast, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until food thermometer registers 170 degrees F in deepest portion of breast and stuffing registers 165 degrees F.

Bake stuffing casserole, uncovered, along with turkey breast during last 45 minutes.

Allow turkey breast to stand for 15 minutes before carving. Transfer to platter and garnish.

Nutrition Facts

540 Total Calories

22 g Total Fat

9 g Saturated Fat

160 g Cholesterol

570 mg Sodium

25 g Total Carbohydrates

2 g Dietary Fiber

11 g Sugars

58 g Protein

15 % Daily Protein

10 % Daily Vitamin C

8 % Daily Calcium

20 % Daily Iron