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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
How To make Herb Rubbed Turkey Breast with Fig & Apricot Stuffing's Videos
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.
Butternut Squash and Cranberry Pear Chutney
Butternut Squash and Cranberry Pear Chutney
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
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
#pando #pandocruises #azura
12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
PRINT RECIPE:
shoulder/
Homemade Chutney Recipe for Beginners | w/ Canning Instructions
This homemade chutney recipe is perfect for beginners. You'll enjoy this homemade chutney recipe which uses dried apricot, red pepper and thyme to give you plenty of lunch, dinner and snacking options. This homemade chutney easily works as a topping, stuffing, dip or spread and accompanies pork, lamb, and vegetables when you need your everyday staples to look (and taste) fancy without the fuss. Even better, I'll show you how to preserve your chutney as a shelf stable condiment for up to one year with a simple water bath. You won't even need any special canning equipment!
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LINK TO RECIPE:
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Note: This tutorial is for informational purposes only. Please follow all the manufacturer's instructions for your specific canner or water bath steamer and adhere to safe canning guidelines. I’ve included tested products and tools below that I use in my own kitchen!
________________________
FEATURED in this Video:
The Complete Book of Small-Batch Preserving:
Lodge Cast Iron Combo Cooker-
Disposable Tea Bags:
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FAVORITE CANNING RECIPE BOOKS FOR YOUR LIBRARY:
Blue Ribbon Canning: Award-Winning Recipes:
The Complete Book of Small-Batch Preserving:
Ball Complete Book of Home Preserving:
Complete Guide to Home Canning: Principles of...(UPDATED):
Note: This tutorial is for informational purposes only. Please follow all the manufacturer's instructions for your specific canner or water bath steamer and adhere to safe canning guidelines. I’ve included tested products and tools below that I use in my own kitchen!
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Email me: cassandra@becomingafarmgirl.com
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00:00-00:45-Homemade Chutney is Versatile
00:46-01:24-Chutney Meal Idea #1
01:25-01:50-Chutney Meal Idea #2
01:51-02:30- Chutney Meal Idea #3
02:31-03:08-Chutney Meal Idea #4
03:09-03:32-Chutney Meal Idea #5
03:33-04:03-Chutney Meal Idea #6
04:04-04:23- Becoming a Farm Girl
04:24-07:25-Chutney Recipe Instructions
07:26-11:05-Recipe Notes & Canning Safety
11:06-12:45-Canning Chutney/ How to Water Bath Can