Fruited Turkey Roll

Recipe Ingredients

1 lb	454g / 16oz	Ground turkey
1		Egg
1 cup	146g / 5.1oz	Bread crumbs
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Sage
2 tablespoons	30ml	Apricot preserves
1 teaspoon	5ml	Dijon mustard
8 oz	227g	Mushroom
1		Onion
1 teaspoon	5ml	Tarragon
2 tablespoons	30ml	Cheddar cheese
1		Chicken broth
3/4 cup	177ml	Apricot nectar
1/4 cup	59ml	Water
6		Dried apricot halves
1 tablespoon	15ml	Raisins
2 tablespoons	30ml	Garlic
1 teaspoon	5ml	Fresh ginger root
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Sweet vermouth
		Fresh ground black pepper

Recipe Instructions

Mix egg, turkey, bread crumbs, and next three herbs.

Between two sheets of plastic wrap (or waxed paper) roll out meat to appx.

8x12in. Remove top sheet. Mix mustard and preserves (heat if necessary) and spread over one side of meat.

Saute Mushrooms in some Olive oil till lightly brown.

Add tarragon during last minute. Layer over 3/4 of meat - Saute onion till tender and place on top of mushrooms. Scatter cheese over 1/2 meat. Roll up jelly roll fashion to make 8" log. Transfer to lightly greased oven proof shallow baking pan with seam down.

This can be made ahead to this point and kept covered in the refrigerator for several hours. Bake @ 350 -375 40 Minutes In same pan used to saute onions and mushrooms saute ginger root and garlic over high heat for about 30 seconds to 1 minute... don't brown garlic. If needed add a little more oil, wondra, pepper and instant chicken broth.. . cook roux 1 min and immediately thin with slow addition of nectar and water.

Add vermouth and fruits and cook till fruit plumps and sauce thickens slightly. Transfer meat to serving platter and spoon on fruit sauce. Pass extra sauce.

Ken- Brookline NH 04/30/92 23:39

Source:
Emeril Lagasse

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