Fruited Turkey Roll

Directions

Mix egg, turkey, bread crumbs, and next three herbs.

Between two sheets of plastic wrap (or waxed paper) roll out meat to appx. 8×12inch.

Remove top sheet.

Mix mustard and preserves (heat if necessary) and spread over one side of meat.

Sauté mushrooms in some olive oil until lightly brown.

Add tarragon during last minute.

Layer over ¾ of meat - Sauté onion until tender and place on top of mushrooms.

Scatter cheese over ½ meat.

Roll up jelly roll fashion to make 8 inch 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 at 350 to 375 degree F for 40 minutes.

In same pan used to sauté onions and mushrooms sauté 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 and instant chicken broth.

Cook roux 1 min and immediately thin with slow addition of nectar and water.

Add vermouth and fruits and cook until fruit plumps and sauce thickens slightly.

Transfer meat to serving platter and spoon on fruit sauce.