Apricot-dijon glazed turkey with herbed pilaf

Yield: 6 Servings

Measure Ingredient
2¾ cup Water
6 Chicken bouillon cubes or 6 teaspoons chicken bouillon granules
1½ cup Uncooked long-grain white rice
½ cup Slivered almonds
½ cup Chopped dried apricots
4 Green onions with tops; sliced
¼ cup Snipped fresh parsley
1 tablespoon Orange zest
1 teaspoon Dried rosemary; crushed
1 teaspoon Dried thyme leaves
1 Boneless turkey breast half -about 2 1/2 pounds
1 cup Apricot jam or orange marmalade
2 tablespoons Dijon mustard



Preheat oven to 350°F. For herbed pilaf, bring water to a boil. Add bouillon; stir until dissolved. Cool slightly. Pour bouillon into Stoneware Baking Bowl. Add all remaining pilaf ingredients except turkey; mix well.

Remove any excess fat from turkey breast; place on top of rice mixture.

Cover with Deep Dish Baker. Bake 45 minutes. Remove turkey from oven; carefully remove Baker with Oven Mitts.

For Apricot-Dijon sauce, combine jam and Dijon mustard in Generation II 1½-Qt. Saucepan. Remove ¼ cup of the sauce; brush onto turkey with Pastry Brush. Set remaining sauce aside. Return turkey to oven; continue baking, uncovered, 25-35 minutes or until Pocket Thermometer inserted into thickest part of breast registers 170°F. Remove turkey from oven. Cover; let stand 10 minutes before carving.

Meanwhile, heat remaining sauce over medium heat until warm. Carve turkey with 8" Self-Sharpening Canring Knife. Stir pilaf just before serving, serve with turkey and sauce.

Yield: 6 servings.

Approximately 630 calories and 17 grams of fat per serving.


After removing the turkey from the oven, cover it and let it stand for 10 minutes. This standing time will allow the internal temperature of the meat to rise to 180°F, the proper doneness temperature for turkey.

Busted by Gail Shermeyer <4paws@...> NOTES : Excellent for entertaining or a special Sunday dinner, this turkey breast is glazed with an easy apricot sauce for extra moisture and flavor.

Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef) Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 15, 1998

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