Be Inspired Magazine 5 | Page 50

50 BE INSPRED, JANUARY 2014 Dried Apricot & Date Stuffed Turkey Breast with Marsala Glaze Courtesy Of: Finecooking.com Servings: 4 For the stuffing: • • • • • • • • 1 Tbs. unsalted butter 1/3 cup finely chopped onion 1/3 cup pitted and coarsely chopped dried dates 1/4 cup coarsely chopped dried apricots 3 Tbs. toasted and chopped hazelnuts 2 Tbs. chopped fresh flat-leaf parsley 2 tsp. chopped fresh sage Kosher salt and freshly ground black pepper For the turkey breast: • • • • • 1 boneless, skinless or skin-on turkey breast half (1-3/4 to 2 lb.) Kosher salt and freshly ground black pepper 2 slices thick-sliced bacon (about 3 oz.) 1-1/2 Tbs. extra-virgin olive oil 1-1/2 cups sweet Marsala wine Make the stuffing: Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 4 minutes. Set aside to cool. Put the dates and apricots in the bowl of a food processor and pulse until finely chopped. Add the hazelnuts, parsley, sage, and reserved onions and pulse a few more times until everything is minced and well combined. Transfer to a small bowl and season to taste with salt and pepper.