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.
Recipe by Red Star Yeast at