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Vintage Fruit Stuffed Turkey Roast

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Vintage Fruit perks up the rice stuffing and glazes this tasty stuffed turkey roast entrée.
Yield 4 to 6 servings



  • 3/4 cup brown rice (uncooked)
  • 1 1/2 cups water
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • Dash of ground allspice
  • 2 tablespoons butter or margarine
  • 1/2 cup Vintage Fruit (drained)
  • 1/4 cup chopped slivered almonds
  • 1 (about 2 pounds) frozen turkey roast (thawed)



  • Preheat oven to 375°F.
  • 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 tablespoons butter; mix until butter has melted. Add Vintage Fruit and almonds; mix lightly. Slice uncooked turkey roast into 1/2-inch slices to within 1/2 inch of bottom. Spoon rice mixture in between slices. Skewer and place in shallow baking pan. Cover with foil. Bake for 2 hours and 15 minutes. Remove foil.
  • Prepare Glaze: In small saucepan, combine Vintage Fruit Syrup, lemon juice and 1 tablespoon 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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