Ingredients

  • 1,5 kg (3 pounds) of turkey breast
  • 12 prunes sliced into large chunks
  • 12 dried apricots sliced into large chunks
  • 750 ml (3 cups) of dry white wine
  • 2 finely chopped celery stems
  • 1/2 package (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 120 gr (4 oz) of cream cheese
  • 250 ml (1 cup) of croutons
  • 125 ml (1/2 cup) of harshly chopped cashew or walnuts
  • Salt and pepper
  • 2 ml (1/2 teaspoon) of rosemary
  • 2 ml (1/2 teaspoon) of sage
  • 5 ml (1 teaspoon) of thyme
  • 22 ml (1 1/2 tablespoon) of chicken broth
  • Sauce
  • 150 ml (5 oz) of beef consomme
  • 45 ml (3 tablespoons) of cornstarch
  • 375 ml (1 1/2 cup) of 15% cream
  • Salt and pepper
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Preparation

  • Soak prunes and apricots into 500 ml (2 cups) of white wine for 1 hour. Cook at medium heat for 15 minutes. Set aside.
  • Preheat oven at 375 °F (190 °C). Cook celery and Les Cultures de chez nous sliced leeks into butter for 2 to 3 minutes. Add 250 ml (1 cup) of white wine and reduce of three quarters at high heat. Slice cheese into large chunks and add to the mixture. Stir until cheese melts.
  • Remove prunes and apricots and add to stuffings with croutons and nuts. Salt, pepper and add seasonings left. Incise turkey on its lenght to form a pocket. Stuff turkey with cheese and dried fruits mixture. Fold down 2 sides and tie up each 2 inches (5 cm).
  • Brush turkey with chicken broth and cook for about 1 hour 45 minutes, so about 30 minutes per pound. Remove turkey from pan and cover with aluminium paper. Cool down while preparing the sauce. Slice turkey and serve with sauce.
  • Sauce:
  • Pour liquid from prunes and apricots soaking into roasting pan. Well scrape its bottom and bring to a boil at high heat. When liquid is half reduced, add consomme. Set sauce in a sieve. Dilute cornstarch into cream and add to the sauce. Salt and pepper. Cook at low heat until sauce thickers.

Chef's notes

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