The sweetness of the preserves with the savoriness of the kishke was a perfect balance. Next time I will undercook it a little, if I am planning to serve it Friday night, because by the time we sat down to eat it was a little dry, but had been moist and perfect when I tried a piece right after it was cooked. I did add some chicken broth before putting it back in a low oven, but it wasn’t enough.
- Two deboned turkey breasts
- 2 tbs vegetable oil
- 1/2 cup onion, diced
- 1 lb kishke
- 1 cup apricot preserves
- 1 cup panko crumbs
- Meat tenderizing hammer
- Cooking twine
I defrosted the turkey breast, and using my trusty meat tenderizer pounded it as flat as I could. I repeated this process for the other breast.
I sauteed some onions in vegetable oil, and crumbled in a third of the 3 lb kishke. I kept it on a medium flame until the kishke had warmed through and disintegrated. I put the whole mixture into the food processor for about 30 seconds, until it looked as if it would be easy to spread.
Using my fingers, I covered the flattened turkey breasts with the kishke mixture, taking care to keep it a thin layer.
At this point I realized that I had no cooking twine with which to tie up the turkey roll, and I found those huge umbrella toothpicks (for fancy drinks) in my cupboard. We stripped the umbrella part off and now had extra long toothpicks which would have to do. I rolled up the turkey breast, used the toothpicks to keep the roll from unraveling, and placed in a greased baking dish.
I microwaved the apricot preserves to soften it up, and spread it (with my fingers) over the turkey breast. You can use a basting brush if you want to be less hands-on.
I sprinkled panko crumbs over the top and sides – you can use breadcrumbs, or chopped nuts, matzo meal – whatever floats your boat. I put it into the oven at 350, covered for 25 minutes, then uncovered for 35.
I removed it from the oven, let it rest for about 30 minutes and then sliced it into one inch slices.