Prep. time: 15 minutes
Cooking time: 20 minutes

It's important to choose fairly soft figs.

Feel like a change? The following fruits pair wonderfully with turkey:

• fresh or dried figs
• apples
• fresh or candied pineapple
• dates
• litchis
• dried apricots
• prunes
• pears
• sweetened dried cranberries
• oranges or mandarins
• limes or lemons

Suggested accompaniments
Green asparagus, root vegetables (salsify, Jerusalem artichoke, parsley root, parsnips…), small sautéed potatoes…

1. Chop the dried figs in a food processor with the various nuts. The mixture should be finely chopped, but not puréed.
2. Butterfly the turkey breast portions (i.e., cut them almost all the way through, then open up like a book.)
3. Spread the interior with the fig-nut mixture.
4. Close the breasts up again and tie them like little roasts, or else fasten them with toothpicks. Season.
5. In a Dutch oven, brown the turkey breast in oil. When nicely browned, add the minced shallots and honey.
6. Cook the turkey for 2 minutes with the honey so that it penetrates the meat well.
7. Add the chicken broth and continue cooking, turning often, for 15 minutes or until a meat thermometer inserted in the center registers 77° C (170° F). The heat should be moderate so as not to dry out the turkey.
8. Remove from the heat. Place the turkey breast on a plate and keep warm. Reduce the cooking juices by half.

Accompaniements and serving

1. In a skillet, sauté the fresh fig pieces with the butter and maple syrup, then add a little of the cooking liquid. Be careful: the figs cook very quickly. One minute is enough!
2. Serve the stuffed turkey breasts with the figs, pan juices and side vegetables of your choice.