Directions:
- Cut roast down the center lengthwise to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make a lengthwise slit down the center to within 1/2 in. of bottom. Sprinkle with salt, garlic powder and pepper.
- In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Divide half of the stuffing among the three slits. Roll up roast from a long side; tie with kitchen string at 2-in. intervals. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.
- Bake roast, uncovered, at 350° for 2 hours. Carefully remove string. Place bacon strips over top. Bake 30-45 minutes longer or until a meat thermometer reads 160°.
- Cover and bake reserved stuffing for 30 minutes or until heated through. Let roast stand for 10 minutes before slicing. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.57 Kcal (1987 kJ) | ||
| Calories from fat | 127.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Cholesterol | 161.24mg | 54% | |
| Sodium | 586.79mg | 24% | |
| Potassium | 1338.05mg | 28% | |
| Total Carbs | 26.82g | 9% | |
| Sugars | 14.38g | 58% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 55.06g | 110% | |
| Vitamin C | 10.5mg | 17% | |
| Iron | 3.9mg | 21% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 131.61 Kcal (551 kJ) | ||
| Calories from fat | 35.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 22% | |
|---|---|---|---|
| Cholesterol | 44.72mg | 54% | |
| Sodium | 162.73mg | 24% | |
| Potassium | 371.08mg | 28% | |
| Total Carbs | 7.44g | 9% | |
| Sugars | 3.99g | 58% | |
| Dietary Fiber | 0.93g | 13% | |
| Protein | 15.27g | 110% | |
| Vitamin C | 2.9mg | 17% | |
| Iron | 1.1mg | 21% | |
| Calcium | 12.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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