Sometimes my family is in the mood for turkey, but I don’t want to roast a whole bird. A turkey breast is good for any time, but I like to make this meal for when we are having company, just because it tastes so delectable. The last time I made this dish was when we had a pot luck dinner at our church. Everyone was to bring a covered dish. We weren’t told what to bring, we were just supposed to bring something. I brought two turkey breasts and I expected to have some left to bring home, because there were other forms of meat and casseroles there; however, there wasn’t even a slice left! It did make me happy that everyone seemed to like my apricot glazed turkey roast.
Here is what you need for the recipe:
1 - 4 to 5 pound turkey breast
1 jar of apricot preserves (you can also use jam if you like)
1 cup of canned or left over chicken stock
1 tablespoon of brown sugar
1 tablespoon of lemon juice (from a real lemon)
1 box of Stove Top Stuffing
1 cup of dried apricots diced
1/2 cup of chopped pecans
1/4 teaspoon of salt
1/8 teaspoon of pepper
1 basting brush
Here is what you do:
Preheat your oven at 425 degrees. Rinse off the turkey breast and then pat it dry. Sprinkle the salt and pepper over the roast and bake for 15 minutes. While the turkey is roasting, empty the jar of apricot preserves into a small sauce pan and mix in the brown sugar and lemon juice. Heat the mixture on the stove until the preserves are softened into a more liquid state. You don’t need to bring it to a boil. When the preserve mixture is softened where it can be spread onto the turkey roast take it off the heat.
When the turkey breast has roasted for 15 minutes take it out and baste the turkey breast with the apricot preserve mixture using the basting brush. Lower the heat of the oven to 325 and bake it for 1 and 1/2 hours, or as directed on package if the directions are different. Baste the turkey breast every 20 minutes while baking.
While the turkey breast is roasting up make your Stove Top Stuffing the way it says on the box, except use chicken stock instead of all water; then add the pecans to it and the apricots. Mix this mixture up well and place in a casserole dish sprayed with PAM. Transfer the stuffing into the casserole dish and bake for 45 minutes at 325 degrees. When the turkey breast is done take it out of the oven and let stand for 10 minutes before slicing.
You can make a gravy out of the turkey drippings if you want to by pouring the drippings into a sauce pan and adding 1 heaping tablespoon of Bisquick and heat on medium heat while stirring. Salt and pepper to taste.
Serve with mashed potatoes.
Enjoy!
