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1 Whole turkey breast on the
-bone; (6 to 6 1/2 pounds)
1 1/2 ts Each dried sage and thyme
-and freshly ground black
-pepper
2 tb Olive oil
1 1/4 c Diced celery; with leaves
1 c Chopped onion
1/2 c Chopped fresh parsley
2 tb Water, or as needed
2 md Granny Smith apples, cored
-and diced; (about 2 1/2 c)
2 Bags (8 ounces each)
-cornbread stuffing mix
1 cn (14 1/2 ounces) fat-free
-reduced-sodium chicken
-broth
-GLAZE-
1/3 c Maple syrup
3 tb Coarse-grained Dijon-style
-mustard
Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with
paper towels. In cup mix sage, thyme, and pepper. Rub 2 teaspoons over
breast.
Preheat oven to 375 degrees F.
In large nonstick skillet heat oil over medium heat. Add celery, onion,
parsley, and remaining herb mixture. Cook, stirring frequently, until
vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add
a tablespoon or so of water. Stir in apples and another tablespoon water.
Cook, stirring, 2 to 3 minutes more. Spoon into large bowl. Add stuffing
mix. In measuring cup add enough water to broth to equal 2 1/4 cups. Add to
stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place
roasting rack in pan over stuffing. Place turkey breast on rack or directly
on stuffing. Cover pan completely with foil.
Roast 1 1/2 hours.
In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about
one-third of glaze over breast. Roast, uncovered, 30 to 40 minutes longer,
basting two or three times with remaining glaze, or until instant-read meat
thermometer inserted in thickest part of breast registers 165 degrees.
Transfer turkey to platter and stuffing to covered serving dish. Let turkey
stand 20 minutes. Carve into thin slices.
Yield: 12 servings
Yields
1 Servings
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