A Tradition in Family Baking

Vintage Stuffed Turkey Roast

Vintage Stuffed Turkey Roast
Vintage Fruit perks up the rice stuffing and glazes this tasty stuffed turkey roast entree.

This recipe makes 4 to 6 servings
  • 1 Frozen turkey roast (about 2 lbs.), thawed
  • ¾ cup Brown rice, uncooked
  • 1+1/2 cups Water
  • ½ tsp Salt
  • ¼ tsp Ground nutmeg
  • dash of Ground Allspice
  • 2 TBSP Butter or margarine
  • ½ cup Vintage Fruit, drained
  • ¼ cup Almonds, slivered, chopped


  • ½ cup Vintage Fruit syrup
  • 1 TBSP Lemon juice
  • 1 TBSP Butter or Margarine
  1. In medium saucepan, combine brown rice, water and salt; bring to a boil. Reduce heat and cook covered until water is absorbed and rice tender. Add nutmeg, allspice and 2 TBSP butter; mix until butter has melted. Add Vintage Fruit and almonds; mix lightly. Slice turkey roast into ½-inch slices to within ½ inch of bottom. Spoon rice mixture in between slices. Skewer and place in shallow baking pan. Cover with foil. Bake at 375°F for 2 hours and 15 minutes. Remove foil.

  2. Glaze: In small saucepan, combine Vintage Fruit syrup, lemon juice and 1 TBSP butter; heat until butter has melted. Spoon over turkey roast. Continue to bake uncovered until browned, about 15 minutes. Remove skewer and serve with pan juices, if desired.

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