Roast Turkey Roll Stuffed with Fruit, Nuts and Camembert From Here

Stuffing

• ¼ cup (60 mL) chopped pitted prunes*
• ¼ cup (60 mL) chopped dried apricots*
• ¼ cup (60 mL) golden raisins
• 1 Cortland or McIntosh apple, peeled, cored and grated
• 1 orange, juice and zest
• 1 lemon, juice and zest
• 1 shallot, chopped
• ½ cup (125 mL)pecans, chopped
• 1 small round, 5 oz (150 g), Camembert cheese from here, rind removed, diced
• 1 tsp (5 mL) Irresistibles cinnamon*
• To taste salt and freshly ground pepper

Roast Turkey Roll

• 4 ½ lb (2 kg) roast turkey roll
• ¼ cup (60 mL) butter*, melted
• ¼ cup (60 mL) brown sugar*
• 2 tsp (10 mL) cider vinegar
• 1 tsp (5 mL) Irresistibles Dijon mustard*

Stuffing

1. Combine all stuffing ingredients and set aside.

Roast Turkey Roll

1. Roast Turkey Roll: Preheat oven to 325°F (160°C). Butterfly turkey roll (cut almost in half horizontally and open like a book). Fill with stuffing, close and tie up with string. Place turkey roll in an ovenproof dish.
2. In a bowl, combine butter, brown sugar, cider vinegar and Dijon mustard. Spread over turkey roll. Roast in centre of oven for 1 hour or when thermometer reaches 165°F (74°C). Baste with pan juices twice while roasting. Place roast on a serving platter, tent with foil and let stand for a few minutes. Remove fat from pan juices, slice turkey and serve with your choice of vegetables