Glazed Apricot Turkey Breast

2-3 lb. fresh turkey breast
olive oil
1/4 cup mix of orange juice and lime juice
1/2 tsp. oregano
1 tsp. ground coriander
1/2 tsp. onion powder
1/2 tsp. ground sage
1 cup apricot marmalade mixed with 2 Tbsp. lemon juice

Rinse turkey breast well and pat dry with paper towel.

Marinate the turkey breast early in the day in the roasting pan you will be using by drizzling olive oil, rubbing it on well. Sprinkle with oregano, coriander, onion powder, and sage. Rub on well and then pour the orange juice-lime juice combination over. Saran Wrap the pan and let sit in refrigerator till ready to cook. Cook at 350 for about 1 1/2 hours or till juices run clear.

Glaze occasionally with apricot glaze mixture.

Apple Raisin Stuffing

small package of Pepperidge Farm Stuffing
1/2 cup raisins
1 small onion, chopped
1/2 cup chopped celery
1 garlic clove, minced
salt and pepper to taste
2 McIntosh apples, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth

Saute the onion and celery until golden, add the garlic at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed onions and celery, add the chopped apples and raisins along with the melted butter and add the broth until you get the consistency you want, sort of mushy.

Bake in a casserole dish covered with aluminum foil for 45 minutes at 350.