Recipe Categories
Poultry
Stuffing & Dressing
Whole Turkey Breasts 
Whole Turkeys
Turkey

Lynn's Apricot Stuffed Thighs

1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 small clove garlic, minced
1/4 cup green onion, finely chopped
1/2 cup celery, finely chopped
2/3 cup plain dry bread cubes
1 1/2 pounds boneless  Turkey Thighs, skin removed

D I R E C T I O N S

Preheat oven to 325 degrees F. In microwave-safe bowl, combine apricots and raisins. Cover with hot water. Microwave at high (100%) power for 1 1/2 minutes or until fruit is soft; drain well. Add garlic, onion, celery and bread cubes. Cover bowl with vented plastic wrap. Microwave high (100%) 1 1/2 minutes or until onion and celery are soft. Set aside. Flatten turkey thighs to approximately 3/4 inch thickness, by placing them between 2 pieces of wax paper and pounding them with blunt side of meat tenderizer. Divide stuffing evenly between thighs. Encase stuffing by folding opposite sides of thighs over the stuffing to make a bundle. Secure bundle with string or metal skewers. Arrange bundles, seam side when, on lightly greased rack in a shallow pan. Roast 1 1/2 to 1 3/4 hours or until a meat thermometer placed in thighs registers 180 - 185 degrees F. 

Creamy Mustard Sauce:

1 teaspoon cornstarch
1/3 cup reduced-sodium chicken bouillon
1 1/2 teaspoons country-style (grainy) mustard
1 1/2 teaspoon honey
1 teaspoon lemon juice
3 tablespoons reduced-calorie mayonnaise

In small saucepan, over medium heat, combine cornstarch, bouillon, 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 sauce

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