7 tbsp. apricots, diced
3 1/2 tbsp. currants
6 tbsp. (3/4 stick) unsalted butter, room temperature
1/2 onion, chopped
6 tbsp. slivered almonds
2 med. size tart green apples, peeled & diced
2 1/4 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. dried sage, crumbled
3 to 4 tbsp. chicken stock
1 (5 1/2 lb.) fresh whole turkey breasts, boned & trimmed; do not remove skin
3 c. apple cider
1/2 c. applejack brandy

Soak apricots and currants in boiling water to cover until plumped and soft, about 15 minutes. Drain. Melt 1 tablespoon butter in a heavy medium skillet over medium heat. Add onion and cook until slightly softened, stirring occasionally, about 8 minutes. Drain on paper towels. Melt 1 tablespoon butter in same skillet over medium heat. Add almonds and toss until golden brown, 2 to 3 minutes. Drain on paper towels. Melt 2 tablespoons butter to same skillet over medium heat. Add apples and cook until slightly softened, tossing occasionally, about 5 minutes. Drain apples on paper towels. Combine apricots, currants, onions, almonds, apples and bread crumbs, salt and sage. Blend in 3 tablespoons chicken stock. If stuffing is too dry, add more stock. Adjust seasoning with salt. Cool completely. (Can be prepared 1 day ahead and refrigerated.)

After meat is butterflied, cover with wax paper and pound to thickness of 1/2 to 3/4 inch. Season generously with salt. Spread stuffing, leaving 1/2 inch border. Starting with long edge, roll meat into 16 x 3 inch cylinder. Tie at 1 to 1 inch intervals with kitchen twine. Secure ends with toothpicks. Preheat oven to 350 degrees. Mix cider and applejacks. Rub turkey with remaining 2 tablespoons butter. Set on rack in roasting pan. Roast until skin is browned and juices run clear when meat is pierced with knife; basting every 15 minutes with 1/2 cup cider mixture for 2 hours. Let stand 15 minutes. Discard twine and toothpicks from turkey. Cut turkey into 1/2 to 3/4 inch slices. Arrange on platter. Deglaze pan by scraping up browned bits. Add enough cider mixture to equal 1 cup liquid total. Boil down. Put sauce in blender and strain over turkey. Makes 12-14 servings.