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TURKEY BREAST
WITH DRY FRUIT
Turkey for a Small Crowd

A recipe with the Colors of Fall

3 lb turkey breast
1/4 teaspoon paprika
1/4 teaspoon ground cloves
salt
black pepper, freshly grated
1/3 cup dried apricots, coarsely chopped
1/3 cup dried pears, coarsely chopped
3 tablespoons golden raisin
1  -1/2 cups dry white wine
1 tablespoon butter

Butterfly the turkey breast cutting almost all the way through.

Open flat and flatten slightly by pounding with a meat pounder.

Rub on the surface of the meat the paprika, ground cloves, salt, and black pepper.
Place in a dish and set aside in the refrigerator.

In a small saucepan combine the wine, 1/3 cup apricot, 1/3 cup pear, and 3 tablespoons raisins. Bring to a boil, reduce heat to low, and simmer until the fruit is tender.

Remove from heat. With a slotted spoon remove the fruit from the saucepan, and reserve the wine.

Spread uniformly the fruit on the turkey breast, . . . .

. . . . roll up enclosing into a spiral shape, . . .

. . . and tie with a kitchen string. Season with salt and black pepper.

In a sauté pan over medium heat put butter and extra-virgin olive oil. When the butter starts foaming, add the turkey breast . . . .

. . . . and brown on all sides uniformly.

Turn heat to high, add the reserved wine, and let the wine evaporate.

Turn heat to medium-low; add the broth, . . . .

Remove the turkey breast from the pan, and set aside to cool at room temperature.
Discard bay leave and clove, remove dry fruit from the pan.

. . . . 1/3 cup whole apricot, 1/3 halved cup pear, 3 tablespoons raisins, chestnuts, walnuts, cloves, and bay leaves. Simmer for about 45 minutes to one hour until the turkey is thoroughly cooked, turning the meat occasionally. Add a small quantity of broth if the sauce is too dry.

Turn the heat to medium-low. Dissolve the cornstarch in few tablespoons of water. Add the cornstarch to the pan and stir to dissolve, until the sauce is thicker.

Remove the string, . . . .

. . . . slice the turkey breast when is lukewarm, and serve it accompanied by the warm sauce and fruit.

Adapted from a recipe of an old Williams-Sonoma book

Printer friendly recipe

2 tablespoons extra-virgin olive oil
1  -1/2 cups chicken broth
1/3 cup dried apricots, whole
1/3 cup dried pear halves
3 tablespoons golden raisin
1/3 cup chestnuts
1/3 cup walnuts
2 cloves
2 bay leaves
1 tablespoon corn starch