For elegant dining on Christmas Eve, consider a turkey breast. The stuffing of apples, cranberries, prunes, raisins and nuts helps to keep the meat juicy and tasty.
The seasoning is authoritative--a combination of garlic powder, ground cinnamon, allspice, mace and thyme.
FRUIT-STUFFED TURKEY BREAST ROLL
2 apples, peeled and cubed
1 cup cranberries
12 pitted prunes, cut into halves
1/2 cup chopped walnuts
2 tablespoons raisins
2 tablespoons sugar
1/4 cup brandy
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/4 teaspoon whole dried thyme leaves
1 (4 to 6-pound) turkey breast, boned, butterflied, skin intact
4 slices bacon
1 to 2 tablespoons butter or margarine, optional
Combine apples, cranberries, prunes, walnuts, raisins, sugar, brandy and 1/4 teaspoon cinnamon in container with tight-fitting lid. Toss well to mix and marinate 2 hours or overnight.
Combine salt, garlic powder, allspice, pepper, cloves, mace, remaining cinnamon and thyme. Rub mixture over turkey breast, then refrigerate turkey, covered, 2 hours or overnight.
Place filling across widest section of turkey breast, forming long round about 2 to 3 inches in diameter. Bring both sides of turkey together around stuffing and sew up or wrap tightly with kitchen string. Roll will be about 12 to 14 inches long.
Place turkey roll in center of buttered sheet of foil. Place bacon slices on top of roll and roll up foil. Bake at 400 degrees 40 minutes. Reduce heat to 350 degrees, uncover roll and cook 20 minutes longer. Baste with butter, if necessary, then return to oven and bake 10 minutes longer.
Remove from oven and let stand 5 to 10 minutes. Remove strings, then slice into 1/2-inch slices, fanning them out on a serving platter. Drizzle with pan juices and serve. Makes 6 to 8 servings.