Maple-Glazed Turkey Breast With Mushroom Stuffing (7.5 PTS)

Recipe Ingredients

		**Maple-glazed turkey breast**
1		(5 pound) bone-in skinless turkey breast
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Fresh-ground black pepper
3/4 cup	246g / 8.7oz	Pure maple syrup
1/2 teaspoon	2.5ml	Vanilla extract
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground allspice
		**Mushroom stuffing**
1 tablespoon	15ml	Unsalted butter
2		Onions - chopped
1		Celery rib - chopped
1		Carrot - peeled and chopped
3		Garlic cloves - minced
1		Granny Smith apple - cored and chopped
1 lb	454g / 16oz	White mushrooms - chopped
1/2 lb	227g / 8oz	Shiitake mushrooms - chopped
1/4 teaspoon	1.3ml	Salt
1/4 cup	59ml	Sherry
2 tablespoons	30ml	Chopped fresh sage - *or*
2 teaspoons	10ml	Dried sage
1 tablespoon	15ml	Chopped fresh thyme - *or*
1 teaspoon	5ml	Dried thyme
1 1/2 lbs	681g / 24oz	Firm white bread - cut in 1"cubes,dried
1		Low-sodium chicken broth - (14.5 oz)
1/2 teaspoon	2.5ml	Fresh-ground black pepper

Recipe Instructions

To make turkey: Preheat oven to 400°. Place turkey breast on a rack in a

roasting pan and sprinkle with salt and pepper. Roast 15 minutes, then

reduce heat to 350° and roast another 30 minutes.

Meanwhile, combine maple syrup, vanilla, nutmeg and allspice in a saucepan

and bring to a boil. Reduce heat and simmer 3 to 5 minutes until liquid

is

reduced by about one-fourth. After first 45 minutes of roasting, brush

turkey with glaze. Roast 15 minutes more and brush with glaze. Roast 10

minutes more and glaze again. Roast 5 minutes, brush with remaining

glaze,

and continue roasting 5 to 10 minutes until an instant-read thermometer

inserted in the thickest part registers 180°.

To make stuffing: Meanwhile, spray a 3-quart baking dish with no-stick

cooking spray. Melt butter in a large skillet over medium heat. Add

onions, celery, carrot and garlic, and saute 7 to 8 minutes until

vegetables begin

to soften. Stir in apples and cook 3 minutes. Add white and shiitake

mushrooms and 1/4 teaspoon salt; saute 6 minutes until mushrooms begin to

give off

their liquid and soften. Stir in sherry, sage and thyme; cook 2 to 3

minutes until liquid has evaporated. Remove from heat.

Combine vegetable mixture, bread cubes, broth, remaining 1/2 teaspoon

salt,

and pepper in a large bowl. Toss well to combine and transfer to baking

dish. Cover dish with foil. After turkey has roasted 1 hour, place

stuffing in oven and bake 15 minutes. Remove foil and bake 15 to 20

minutes until

stuffing is heated through and crisp on top.

Makes 12 servings of turkey and stuffing.

Per serving: 384 calories, 12 percent calories from fat, 41 grams protein,

43 grams carbohydrates, 3 grams total fiber, 5 grams total fat, 98

milligrams

cholesterol, 583 milligrams sodium.

Shared by: Michele, AllNewspaperRecipes

From Weight Watchers International

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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