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Dried Apricot & Date Stuffed Turkey Breast
Prep Time:  0 minutes Cook Time:  0 minutes
Yield:  Serves 4
Notes: A boneless turkey breast stuffed with sweet, nutty flavors is perfect for Sunday dinner or even special enough for a small Thanksgiving or Christmas dinner. If you buy a boneless half turkey breast, it will probably be skinless. You may see bone-in, skin-on breasts as well; either ask your butcher to bone it for you, or bone it yourself.
Submitted by:  toddwess Directions

1    Make the stuffing:
2    Heat the oven to 350ºF. Put the turkey breast on a cutting board and, holding your knife parallel to the work surface, slice open the turkey breast horizontally, working from the thicker side of the lobe to the thinner side and not cutting all the way through.
3    Open the turkey breast like a book and season generously with salt and pepper. Spread the stuffing evenly over half the opened turkey breast, leaving a little border around the outer edges. Fold the other half of the turkey breast over the stuffing, enclosing the stuffing as much as possible.
4    Lay the bacon lengthwise on top of the turkey breast and tie the breast crosswise with kitchen string in four or five places to hold it all together.
5    Season the turkey on both sides with salt and pepper. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. Beginning with the bacon side down, sear the turkey breast on both sides until nicely browned, 3 to 4 minutes per side. Transfer the skillet to the oven (the turkey should be bacon side up) and roast for 20 minutes. Remove the pan from the oven, flip the turkey breast, return to the oven, and roast until an instant-read thermometer inserted into the center of the breast reads 165ºF, 20 to 30 minutes more.
6    Remove the pan from the oven, transfer the turkey to a large plate and let it rest, loosely covered with foil, for about 10 minutes.
7    Make the marsala glaze
8    Remove the strings from the turkey. Slice the turkey crosswise into 1/2-inch slices and arrange the slices on a serving platter. Pour the Marsala glaze into a small bowl and pass with the turkey.

Original recipe found here.
   For The Stuffing
1 tbsp    unsalted butter
1/3 cup    finely chopped onion
1/3 cup    pitted and chopped dried dates
1/4 cup    chopped dried apricots
3 tbsp    toasted and chopped hazelnuts
2 tbsp    chopped fresh parsley
2 tsp    chopped fresh sage
   kosher salt and ground pepper
   For The Turkey Breast
1    boneless turkey breast
   kosher salt and ground pepper
2    slices thick bacon
1-1/2 tsp    extra virgin olive oil
1-1/2 cups    sweet Marsala wine