1 lb Ground Turkey

      1    Egg

      1 c  Bread Crumbs

    1/2 ts Basil

    1/2 ts Oregano

    1/2 ts Sage

      2 tb Apricot Preserves

      1 ts Dijon Mustard

      8 oz Mushrooms, Sliced

      1    Onion, Medium - diced

      1 ts Tarragon

      2 tb Cheddar Grated

      1 pk Lo Sodium Inst Chicken Broth

    3/4 c  Apricot nectar

    1/4 c  Water

      6    Dried Apricot slices

      1 tb Raisins

      2 tb Garlic, minced

      1 ts Ginger root, peeled/minced

      2 tb Wondra or other flour

      2 tb Sweet Vermouth

           Fresh ground pepper
  Mix egg, turkey, bread crumbs, and next three herbs. Between two sheets of
  plastic wrap (or waxed paper) roll out meat to appx. 8x12in. Remove top
  sheet. Mix mustard and preserves (heat if necessary) and spread over one
  side of meat. Saute Mushrooms in some Olive oil till lightly brown. Add
  tarragon during last minute. Layer over 3/4 of meat - Saute onion till
  tender & place on top of mushrooms. Scatter cheese over 1/2 meat. Roll up
  jelly roll fashion to make 8" log. Transfer to lightly greased oven proof
  shallow baking pan with seam down. This can be made ahead to this point and
  kept covered in the refrigerator for several hours. Bake @ 350 -375 40 Mins
  In same pan used to saute onions & mushrooms saute ginger root and garlic
  over high heat for about 30   seconds to 1 minute... dont brown garlic. If
  needed add   a little more oil, wondra, pepper & instant chicken broth.. .
  cook roux 1 min and immediately thin with slow addition of nectar & water.
  Add vermouth & fruits and cook till fruit plumps and sauce thickens
  slightly. Transfer meat to serving platter & spoon on fruit sauce. Pass
  extra sauce.
   Ken- Brookline NH 04/30/92 23:39