1 lb	Eden Valley boneless, skinless turkey thighs	500 g
1 cup	cooked rice	250 ml
1/2 cup	onion, chopped	125 ml
1/2 cup	carrot, grated	125 ml
1	small apple, chopped	1
1 tbsp	fresh parsely, chopped	15 ml
1/2 tsp	poultry seasoning	2 ml
1/4 tsp	EACH: salt and pepper	1 ml
1/4 cup	orange marmalade or any fruit jelly	50 ml

Cut turkey into 4 equal-size portions. Lay pieces on a flat surface and cover with plastic wrap. Pound with a meat mallet to flatten each piece to uniform thickness of about 1/2 inch (1 cm). Set aside. In a large bowl, mix together rice and all remaining ingredients except marmalade. Place one-quarter of the rice mixture on each turkey thigh. Roll up, starting at the shortest end. Secure with toothpicks and place in a greased baking dish. Brush turkey with marmalade. Cover and bake at 325°F (160°C) for 60 to 70 minutes, until turkey is tender. Alternative: One large turkey thigh can be stuffed whole, then sliced for serving. (Allow twice the cooking time). Or, four turkey thigh cutlets pounded thin, work well.

[ Back to Top ]