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How To make Herb Rubbed Turkey Breast with Fig & Apricot Stuffing
7 lb Turkey breast, parts of the
-ribs and wings attached 1 1/2 ts Salt
1 1/2 tb Freshly ground black pepper
4 tb Minced fresh sage
4 tb Minced fresh rosemary leaves
Dried Fig and Apricot -Stuffing Preheat oven to 350 degrees. Rub the turkey breast inside and out with the salt and pepper, then with the herbs. Discard the herbs or, for a stronger impression, leave some of the herbs clinging to the breast, or tuck them under the skin. Tuck some of the Dried Fig and Apricot Stuffing under the skin as well as filling the breast cavity. Place the turkey skin side up on a piece of foil (to protect the dressing), then place on a rack in a roasting pan. Roast for approximately 2 1/2 hours, or about 25 minutes per pound. If you are using a meat thermometer, insert it into the thickest part of the breast, almost to the bone, before placing the breast in the oven. When the thermometer reads 185 degrees, the meat is done. Let the turkey stand at least 10 minutes and up to 30 minutes before carving. Serves 6 to 8. The San Francisco Chronicle, November 15, 1995
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How to Make Martha Stewart's Favorite Fall Recipes | 8-Recipe Special | Martha Stewart
Discover the essence of autumn with Martha Stewart's Favorite Fall Recipes. In this video, you'll find a delightful collection of seasonal dishes that capture the flavors of fall. From hearty soups to sweet desserts, Martha Stewart shares her culinary expertise to help you savor the taste of this beautiful season.
#marthastewart #fall #food #recipe #howto #cooking
00:00 Introduction
00:07 Roasted Vegetables
4:00 No Knead Bread
9:46 Carrot Muffins
14:52 Fall Parfait
26:48 Orange Pumpkin Spice Cake
34:05 Chocolate Fig Pumpkins
42:02 Sweet Sugar Pumpkin
46:33 Stuffed Pumpkin
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How to Make Martha Stewart's Favorite Fall Recipes | 8-Recipe Special | Martha Stewart
The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre
Hello There Friends, Stuffed Chicken Breast can be made in so many different ways. This, however, is one of the best recipes you will find! Chicken Breast with a delicious Sausage filling wrapped in BACON! What is there not to like about this recipe? This recipe is not the easiest to make, but it is well worth the time once it's all done! Let me know what you think in the comments below.
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❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Apple-Fig Stuffed Chicken Breasts
Moist delicious chicken breasts stuffed with apple-fig dressing and glazed with a sweet white wine and brown sugar applesauce. Full recipe below.
A Slow Cooking Kitchen Production, this video was brought to you by RecipeLion. Visit for the complete recipe and for other great recipes and video tutorials.
Prep Time: 25 minutes
Total Time: 1 hour 45 minutes
Level of Difficulty: Easy
2 large boneless, skinless chicken breasts
12 slices white bread
1 1/2 tablespoons butter
1/4 onion, peeled, diced
1 celery stalk, diced
1 egg, slightly beaten
1 cup chicken broth
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
-salt & pepper to taste
1 1/2 cup apples, peeled, diced
1/4 cup dried figs
Preheat oven to 325 F. Place bread slices on baking sheets and lightly toast. Grease casserole dish; set aside. Cube toasted bread; put in a large mixing bowl - set aside.
Melt butter over medium heat; add onion and celery and sauté until nearly soft. Add to mixing bowl along with egg, chicken broth, apples, figs and seasonings. Stir until well combined. Fill casserole dish with stuffing mixture and bake for about an hour or until top is golden brown; set aside to cool.
For the Glaze:
1/2 cup applesauce
1/2 cup brown sugar
1 1/2 teaspoons lemon juice
1 tablespoon olive oil
1 tablespoon dry white wine
- dash of pepper medley
1 teaspoon Italian Herb seasoning
In a medium bowl whisk all ingredients until well combined; set aside.
Raise oven temperature to 375 F. Slice chicken breasts lengthwise in half; flatten with metal mallet or marble rolling pin. Fill one half with stuffing and roll; hold together with wooden toothpicks. Place in baking dish and top with glaze; bake uncovered for approximately 20 minutes. Pleasant Tastings!
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Find the best recipes for breakfast, lunch, and dinner. That means eggs, chicken, pasta, and everything else you can imagine, Cooking inspiration on dairy recipes. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow.
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P&O Azura Dining Review / What we LOVED & the one thing we really DISLIKED / All the Food
P&O Azura Dining Review / What we LOVED & the one thing we really DISLIKED / All the Food
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Creamy Chicken Tarragon, a la Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.