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.