| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Miamiherald, Meat/poul, Lf | 10 | Servings | |
INGREDIENTS
| 1 | Frozen turkey breast (6 lb) thawed | |
| 10 | c | To 12 c chicken broth or water |
| 2 | ts | Salt (opt) |
| 1/4 | ts | Pepper |
| 2 | Celery stalks; coarsely chopped | |
| 1 | lg | Carrot; peeled and sliced |
| 1 | lg | Onion; peeled and coarsely chopped |
| 4 | Sprigs parsley | |
| 12 | oz | Apricot preserves |
| 1/2 | tb | Dijon style mustard |
| 1/2 | tb | Prepared horseradish |
INSTRUCTIONS
FOR GLAZE Rinse the turkey breast and place it in a large (6-8 qt) heavy bottomed pot. Add the broth or water, salt if using, pepper, celery, carrot, onion, and parsley. Bring to a boil, lower the heat and simmer, covered for about 1 1/2 hours, until a meat thermometer registers 170 degrees in the thickest part to the breast, away from the bone. Meanwhile, melt the preserves in a small saucepan over low heat. Strain them through a sieve, pressing with thte back of a spoon. Return to the ssaucepan. Stir in mustard and horseradish and set aside. Transfer the turkey breast to a baking dish and remove and discard skin. Refrigerate the cooking liquid for later use. Heat the broiler. Brush the turkey generously with glaze and place 5-6 inches from the broiler for a minute or two, just until set. Serve extra glaze on side if desired. Nutritional info per serving: 426 cal; 67g pro, 29g carb, 3g fat(6%) Source: adapted from The Best of Family Circle Cookbook Miami Herald, 11/16/96 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #215 Date: 08 Aug 96 21:35:09 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”