Soak the prunes and apricots in 2 cups (500 mL) of white wine for 1 hour.
Cook on medium for 15 minutes. Set aside.
Preheat the oven to 375°F (190°C). Cook the celery and leek in butter for 2 to 3 minutes. Add 1 cup (250 mL) of white wine and cook at high heat to reduce liquid to 3/4. Cut the cheese into large pieces and add to the mix. Stir until the cheese has melted.
Remove the prunes and apricots from the wine and add them to the stuffing along with the croutons and nuts. Add the salt, pepper and remaining seasonings.
Cut an opening, lengthwise, into the turkey breast to form a pocket. Stuff the turkey with the cheese and dried fruit mixture. Bring the two edges of the pocket together and tie every two inches (5 cm).
Brush the turkey with the concentrated chicken stock and cook approx. 1 hour and 45 minutes, i.e., 30 minutes per poud. Remove the turkey from the roasting pan and cover with aluminium foil. Let stand while preparing the sauce.
Slice the turkey and serve with the sauce.
Pour the liquid, in which the prunes and apricots soaked, into the roasting pan. Loosen any ingredients from the bottom of the pan, and bring mixture to a boil at high heat. When half the liquid has evaporated, add the consommé. Strain the sauce. Mix the cornstarch with the cream and add to the sauce.
Salt and pepper. Cook until the sauce thickens.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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