1 lb Ground Turkey
1 Egg
1 c Bread Crumbs
1/2 ts Basil
1/2 ts Oregano
1/2 ts Sage
2 tb Apricot Preserves
1 ts Dijon Mustard
8 oz Mushrooms, Sliced
1 Onion, Medium – diced
1 ts Tarragon
2 tb Cheddar Grated
1 pk Lo Sodium Inst Chicken Broth
3/4 c Apricot nectar
1/4 c Water
6 Dried Apricot slices
1 tb Raisins
2 tb Garlic, minced
1 ts Ginger root, peeled/minced
2 tb Wondra or other flour
2 tb Sweet Vermouth
Fresh ground pepper Mix egg, turkey, bread crumbs, and next three herbs. Between two sheets of plastic wrap (or waxed paper) roll out meat to appx. 8x12in. Remove top sheet. Mix mustard and preserves (heat if necessary) and spread over one side of meat. Saute Mushrooms in some Olive oil till lightly brown. Add tarragon during last minute. Layer over 3/4 of meat – Saute onion till tender & place on top of mushrooms. Scatter cheese over 1/2 meat. Roll up jelly roll fashion to make 8″ log. Transfer to lightly greased oven proof shallow baking pan with seam down. This can be made ahead to this point and kept covered in the refrigerator for several hours. Bake @ 350 -375 40 Mins In same pan used to saute onions & mushrooms saute ginger root and garlic over high heat for about 30 seconds to 1 minute… dont brown garlic. If needed add a little more oil, wondra, pepper & instant chicken broth.. . cook roux 1 min and immediately thin with slow addition of nectar & water. Add vermouth & fruits and cook till fruit plumps and sauce thickens slightly. Transfer meat to serving platter & spoon on fruit sauce. Pass extra sauce. Ken- Brookline NH 04/30/92 23:39