• 1,5 kg (3 pounds) turkey breast
  • 12 prunes, cut into large pieces
  • 12 dried apricots, cut into large pieces
  • 750 ml (3 cups) dry white wine
  • 2 celery sticks, finely chopped
  • 1/2 250 gr package (1 1/2 cup) Les Cultures de chez nous sliced leeks
  • 30 ml (2 tbsp.) butter
  • 113 gr (4 ounces) cream cheese
  • 250 ml (1 cup) croutons
  • 125 ml (1/2 cup) cashews or coarsely chopped walnuts
  • Salt and pepper
  • 2 ml (1/2 tsp.) rosemary
  • 2 ml (1/2 tsp.) sage
  • 2 ml (1/2 tsp.) thyme
  • 22,5 ml (1 1/2 tbsp.) concentrated chicken stock
  • Sauce
  • 142 gr (5 ounces) beef consommé
  • 45 ml (3 tbsp.) cornstarch
  • 375 ml (1 1/2) cup 15 % cream
  • Salt and pepper
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  • Soak prunes and apricots in 2 cups (500 ml) of white wine for 1 hour. Cook on medium for 15 minutes. Set aside. Preheat the oven to 375ºF (190ºC). Cook the celery and leek in butter for 2 to 3 minutes. Add 250 ml (1 cup) of white wine and cook at high heat to reduce liquid to 3/4.
  • Cut the cheese into large pieces and add to the mix. Stir until the cheese has melted. Remove the prunes and apricots from the wine and add them to the stuffing along with the croutons and nuts. Add the salt, pepper and remaining seasonings. Cut an opening, lengthwise, into the turkey breast to form a pocket. Stuff the turkey with the cheese and dried fruit mixture. Bring the two edges of the pocket together and tie every two inches (5 cm). Brush the turkey with the concentrated chicken stock and cook approx.
  • 1 hour and 45 minutes, 30 minutes per pound. Remove the turkey from the roasting pan and cover with aluminum foil. Let stand while preparing the sauce. Slice the turkey and serve with sauce. Pour the liquid, in which the prunes and apricots soaked, into the roasting pan. Loosen any ingredients from the bottom of the pan, and bring mixture to a boil at high heat.
  • When half the liquid has evaporated, add the consommé. Strain the sauce. Mix the cornstarch with the cream and add to the sauce. Salt and pepper. Cook until the sauce thickens.

Chef's notes