Think out-of-the-box for your next turkey and stuffing dinner, and go with apricot-stuffed turkey thighs.
This recipe can be doubled or tripled for large gatherings.
Apricot Stuffed Turkey Thighs
Servings
4 Servings
Ingredients
- ⅓ cup dried apricots chopped
- 2 tablespoons raisins chopped
- 1 clove garlic minced
- ¼ cup green onions finely chopped
- ½ cup celery finely chopped
- ⅔ cup plain dried bread cubes
- 1 ½ pounds boneless skinless turkey thighs
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons honey
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- ⅓ cup chicken broth
- 3 tablespoons mayonnaise
Instructions
- Preheat oven to 325°F. Lightly coat a shallow roasting pan with extra virgin olive oil.
- Stuffed Thighs:
- In a medium microwave-safe bowl combine apricots and raisins; cover with hot water. Microwave for 1 ½ to 2 minutes, or until fruit is soft; drain well.
- Add garlic, onion, celery, and bread cubes to same bowl; cover with vented plastic wrap. Microwave for 1 ½ to 2 minutes, or until onion and celery are soft; set aside.
- Flatten turkey thighs to ¾ – inch thick by placing them between 2 pieces of wax paper and pounding them with blunt side of a meat mallet.
- Divide stuffing evenly, and place a serving in center of each thigh. Encase stuffing by folding opposite sides of each thigh over stuffing: secure with string or metal skewers.
- Arrange thighs, seam-side-down, on the coated roasting pan.
- Roast at 325°F for 90 to 105 minutes, or until thermometer reaches 180.
- Creamy Mustard Sauce:
- In a small 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.
- . To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.
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