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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