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.
- Cook Time
- Prep Time
Stuffed Turkey Thighs
- 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
Creamy Mustard Sauce
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons honey
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
- ⅓ cup chicken broth
- 3 tablespoons mayonnaise
1. Preheat oven to 325°F. Lightly coat a shallow roasting pan with extra virgin olive oil.
1. 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.
2. 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.
3. 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.
4. 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.
5. Arrange thighs, seam-side-down, on the coated roasting pan.
6. Roast at 325°F for 90 to 105 minutes, or until thermometer reaches 180.
Creamy Mustard Sauce:
1. In a small saucepan over medium heat, combine cornstarch, broth, mustard, honey, and lemon juice. Cook and stir until sauce thickens.
2. Remove from heat and fold in mayonnaise.
3.. To serve, remove string or skewers from thighs. Slice into rolls and top with Creamy Mustard Sauce.