Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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