---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 4 servings
       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 &
   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