Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce

Categories: Poultry- Turkey

Ingredients

• 1/3 cup dried apricots,, chopped
• 2 Tbsp. raisins, chopped
• 1 small clove garlic
• 2 green onions, cut in 1 inch pieces
• 1 celery stalk, cut in 1 inch pieces
• 2/3 cup plain dry bread cubes
• 1 lb. turkey breast tenderloins
• 1 Tbsp. cornstarch
• 1 cup chicken bouillon
• 1 Tbsp. country-style (grainy) mustard
• 1 Tbsp. honey
• 2 1/2 tsp. lemon juice
• 1/3 cup mayonnaise

Directions

1. In medium-size, microwave safe bowl, combine apricots and raisins, cover with hot water.

2. Microwave at high 1 1/2 to 2 minutes or until fruit is soft. Drain well and set aside.

3. Fit food processor bowl with metal blade, with processor motor running, drop garlic through feed tube and process until garlic is minced.

4. Through feed tube, add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes and cover bowl with vented plastic wrap.

5. Microwave at high 1 1/2 minutes. Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through to other side. Spoon half of fruit mixture into each tenderloin pocket. Secure with toothpicks. Place in 9 inch round or square micro-wave safe dish. Set aside.

6. in 4 cup, micro-safe measure, combine cornstarch, bouillon, mustard, honey, and lemon juice.

7. Microwave at high 1 1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap.

8. Microwave at medium-high 10 to 15 minutes, rotating dish 1/4 turn every 4 minutes until internal temperature of tenderloins reaches 170 to 175 degrees and turkey is no longer pink in thickest part.

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