Thanksgiving we celebrate with our extended family. It’s not an easy task to explain the relationship between the guests. One of the first times we celebrated together, my younger son took the video camera, went from one guest to another and asked “how are you related to me?” For some of the guests it took a moment of thinking to phrase and the answer sounded something like “I’m your father’s ex wife’s husband’s son’s girlfriend.” For us, it’s completely clear, but to others it takes some time to actually understand the connection. Since our host prepares the traditional turkey, I take this opportunity to try new dishes. They are not really traditional, but they are always in the spirit of the holiday that we truly love. Happy Thanksgiving!
Ingredients
3 lb turkey breast skin on
Stuffing
½ cup bulgur
½ cup boiling water
1 onion diced
2 garlic cloves minced
½ cup dried apricots diced
½ cup raisins
¼ cup sliced almonds
½ cup parsley chopped
2 TBS olive oil
¼ tsp allspice
¼ tsp cinnamon
¼ tsp clove ground
½ tsp salt
½ tsp black pepper
Sauce
½ cup soy sauce
½ cup honey
2 garlic cloves minced
1 tsp salt
1 tsp black pepper
Wash the bulgur, drain it and place in a deep bowl. Add hot water, cover with plastic wrap and let stand about 10 minute until all water is absorbed.
Heat olive oil in a frying pan. Add onion and fry to golden. Add garlic and fry one more minute. Add all filling ingredients, spices and bulgur, mix well and cook for 10 minutes over low heat.
In a small jar or bowl place all sauce ingredients and mix well.
Heat oven to 350 f. Place turkey breast on a work surface, skin side up. With a sharp knife cut along the length of the thick side breast but not all the way through, and create a pocket. Fill the pocket with a generous amount of filling, press it in, and close with toothpicks. Place the breast in a baking dish only a little bigger than its size. Pour the sauce over, cover with aluminium foil and roast for 1 hour. After an hour uncover and roast 10 more minutes until golden.
