Turkey Bundles

 

Aletha



1-1/3 Cups dried apricots, finely chopped
1/2 Cup golden raisins, chopped
2 Cups celery, finely chopped
1 Cup green onions, finely chopped
4 Cloves fresh garlic, minced
2-2/3 Cups plain dried bread cubes
6 Pounds BONELESS TURKEY THIGHS, skinless and trimmed of any fat

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.


Creamy Mustard Sauce and Service
1-1/3 Tablespoons cornstarch
1-1/3 Cups TURKEY BROTH OR reduced-sodium chicken broth
2 Tablespoons grainy mustard
2 Tablespoons honey
1-1/3 Tablespoons freshly squeezed lemon juice
3/4 Cup reduced-calorie mayonnaise

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.