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
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.
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.