Turkey roast
Apricot jam or preserves
1 cup dried apricots
1 cup water
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 cup butter or margarine
1 (8 ounce) package Pepperidge Farm Herb Seasoned Cube Stuffing
1/2 cup slivered almonds
1/4 teaspoon salt
Note:
Turkey roast vary from 2 to 4 1/2 pounds in size. They can be all white meat or a combination of white and dark. Some come with prepared gravy. For best results, use a meat thermometer and roast to 185 degrees. Let stand 10 minutes before slicing. Allow one-third pound meat for each serving.
Roast turkey according to package directions. For glaze, brush top of the roast with apricot jam frequently during the last 30 minutes. Meanwhile, place the apricots, water, brown sugar and lemon juice in a small saucepan and simmer for 5 minutes. Drain, reserving the liquid. Add water to liquid to make 1 cup. Place in a large saucepan with butter and heat until butter is melted. Stir in stuffing, almonds and salt. Cut apricots in strips and add to mixture. Place in a 1 quart baking dish and bake alongside of turkey for the last 25 minutes. To serve, make a bed of dressing on a hot platter and place roast on top.