Turkey Fillets with Apricot Stuffing

Turkey fillet wrapped in bacon and stuffed with dried apricots, orange slices and nuts. Small sprigs of rosemary gives it an extra touch of flavor. Jam helps caramelized bacon and gives the sauce and food a sweetish taste, with a strong aroma of citrus fruits.
Very tasty proposal for a more formal table from the Sunday.

work: 30′ time: 2h:30′ easy:

Ingredients (~4 servings)

  • ∼1200g (2.6 lbs) turkey thigh fillet
  • 10 slices bacon
  • 12 dried apricots
  • 1 orange
  • 2 tbsp grated hazelnut
  • 2 tbsp almond flakes
  • 2 sprigs rosemary
  • 3 tbsp olive oil
  • 2 tbsp orange jam
  • salt & pepper
Put the dried apricots in orange juice of ½ an hour to rise.
Roll the fillet lengthwise so as to keep united on one long side. Add salt and pepper and add the 6 apricots inside with half orange sliced.
On top sprinkle with grated hazelnut and almond.
Turn the top of the fillet to cover up the filling as cap and wrap in a roll.
Drizzle with olive oil.
Wrap the fillet with strips of bacon, making sure it covers the top of each other. At regular intervals tie with kitchen string.
In the center and along the bacon passing the remaining 6 apricots below the string, together with a small tuft of rosemary. Add salt and pepper.
Brush well with jam, add the orange juice and put the stuffed fillet in an ovenproof dish that shrouds.
If you have leftover orange slices, put them on the pan of the oven.
Bake at 190°C (374°F, Gas 5) for 2 hours or until cooked through. Halfway through cooking turn it very carefully from the other side and add a little hot water if necessary.
Leave 10 minutes to cool, remove the string, slice and drizzle with the cooking sauce.
Can be combined with baked potatoes, with rice, with puree or whatever pasta you like.

Author Zambia Sifaki