FRUITED TURKEY ROLL

• 1 lb Ground Turkey
• 1 Egg
• 1 c Bread Crumbs
• 1 /2 ts Basil
• 1 /2 ts Oregano
• 1 /2 ts Sage
• 2 tb Apricot Preserves
• 1 ts Dijon Mustard
• 8 oz Mushrooms, Sliced
• 1 Onion, Medium - diced
• 1 ts Tarragon
• 2 tb Cheddar Grated
• 1 pk Lo Sodium Inst Chicken Broth
• 3 /4 c Apricot nectar
• 1 /4 c Water
• 6 Dried Apricot slices
• 1 tb Raisins
• 2 tb Garlic, minced
• 1 ts Ginger root, peeled/minced
• 2 tb Wondra or other flour
• 2 tb Sweet Vermouth
• Fresh ground pepper

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 & 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

Mins In same pan used to saute onions & mushrooms saute ginger root

and garlic over high heat for about 30 seconds to 1 minute... dont

brown garlic. If needed add a little more oil, wondra, pepper &

instant chicken broth.. . cook roux 1 min and immediately thin with

slow addition of nectar & water. Add vermouth & fruits and cook till

fruit plumps and sauce thickens slightly. Transfer meat to serving

platter & spoon on fruit sauce. Pass extra sauce.

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