Categories: Poultry 
      Yield: 4 servings 
  
      1 lb Ground Turkey                       2 tb Cheddar Grated 
      1    Egg                                 1 pk Lo Sodium Inst Chicken Broth 
      1 c  Bread Crumbs                      3/4 c  Apricot nectar 
    1/2 ts Basil                             1/4 c  Water 
    1/2 ts Oregano                             6    Dried Apricot slices 
    1/2 ts Sage                                1 tb Raisins 
      2 tb Apricot Preserves                   2 tb Garlic, minced 
      1 ts Dijon Mustard                       1 ts Ginger root, peeled/minced 
      8 oz Mushrooms, Sliced                   2 tb Wondra or other flour 
      1    Onion, Medium - diced               2 tb Sweet Vermouth 
      1 ts Tarragon                                 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 & water. 
  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