Roast Turkey Breast With Apple-Cornbread Stuffing Recipe - Cooking Index
Roast Turkey Breast With Apple-Cornbread Stuffing Recipe - Cooking Index
| Nonstick cooking spray - as needed | ||
| 1 | Onion - chopped (medium) | |
| 1 1/4 cups | 296ml | Canned reduced-sodium chicken broth |
| 1 | Prepared cornbread stuffing mix - (8 oz) | |
| 1 | Granny Smith apple - diced | |
| 3/4 teaspoon | 3.8ml | Dried sage - divided |
| 3/4 teaspoon | 3.8ml | Dried thyme leaves - divided |
| 1 1/2 lbs | 681g / 24oz | Boneless turkey breast |
| 1 teaspoon | 5ml | Paprika |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 cup | 237ml | Canned whole berry cranberry sauce - (optional) |
Preheat oven to 450 degrees. Coat 1 1/2-quart casserole with cooking spray; set aside.
Coat large saucepan with cooking spray; heat over medium heat. Add onion; cook and stir 5 minutes. Add broth; bring to a simmer. Stir in stuffing mix, apple, 1/4 teaspoon sage and 1/4 teaspoon thyme. Transfer mixture to prepared casserole; set aside.
Coat a shallow roasting pan with cooking spray. Place turkey breast in pan, skin-side up; coat with cooking spray. Mix paprika, remaining 1/2 teaspoon sage, 1/2 teaspoon thyme and pepper in small bowl; sprinkle over turkey. Spray lightly with cooking spray.
Place turkey in preheated oven; roast 15 minutes. Reduce oven temperature to 350 degrees. Place stuffing in oven alongside turkey; continue to roast 35 minutes or until internal temperature of turkey reaches 170 degrees when tested with meat thermometer inserted into the thickest part of breast.
Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. Internal temperature will rise 5 degrees to 10 degrees during stand time.
Remove stuffing from oven; cover to keep warm. Carve turkey into thin slices; serve with stuffing and cranberry sauce, if desired.
This recipe yields 6 servings.
Exchanges Per Serving: 2 Starch, 2 1/2 Meat.
Nutrition Facts: Calories 278; Calories from Fat 8%; Total Fat 2g; Saturated Fat 1g; Protein 28g; Carbohydrates 35g; Cholesterol 63mg; Sodium 560mg; Dietary Fiber 7g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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