← All recipes

Apricot-Dijon Glazed Turkey with Herbed Pilaf

Apricot-Dijon Glazed Turkey with Herbed Pilaf is built on Water, Uncooked Long Grain White Rice, Slivered Almonds, Dried Apricots, and Green Onions With Tops Sliced. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 3/4 cup
• 6
• 1 1/2 cup
• 1/2 cup
• 1/2 cup
• 4
• 1/4 cup
• 1 tbsp
• 1 tsp
• 1 tsp
• 1
• 1 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 350°F. For herbed pilaf, bring water to a boil. Add bouillon; stir until dissolved. Cool slightly. Pour bouillon into Stoneware

2. 2

   Baking Bowl. Add all remaining pilaf ingredients except turkey; mix well.

3. 3

   Remove any excess fat from turkey breast; place on top of rice mixture.

4. 4

   Cover with Deep Dish Baker. Bake 45 minutes. Remove turkey from oven; carefully remove Baker with Oven Mitts.

5. 5

   For Apricot-Dijon sauce, combine jam and Dijon mustard in Generation II 1 1/2-Qt. Saucepan.

6. 6

   Remove 1/4 cup of the sauce; brush onto turkey with Pastry Brush.

7. 7

   Set remaining sauce aside.

8. 8

   Return turkey to oven; continue baking, uncovered, 25-35 minutes or until Pocket Thermometer inserted into thickest part of breast registers 170°F. Remove turkey from oven.

9. 9

   Cover; let stand 10 minutes before carving.

10. 10

    Meanwhile, heat remaining sauce over medium heat until warm.

11. 11

    Carve turkey with 8" Self-Sharpening Canring Knife.

12. 12

    Stir pilaf just before serving, serve with turkey and sauce.

13. 13

    Approximately 630 calories and 17 grams of fat per serving.

14. 14

    COOK'S TIP

15. 15

    After removing the turkey from the oven, cover it and let it stand for 10 minutes.

16. 16

    Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef)