50
BE INSPRED, JANUARY 2014
Dried Apricot & Date Stuffed Turkey Breast with
Marsala Glaze
Courtesy Of: Finecooking.com
Servings: 4
For the stuffing:
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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:
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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.