Maple-glazed Roast Turkey Breast In A Cornbre Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: whole turkey breast on the,
Directions:
: 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 ch
: 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 skil let 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
w ater 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 stuff ing.
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 int o
thin slices.
Yield: 12 servings
Recipe By : COOKING LIVE SHOW #CL8738
From: "Jon And Angele Freeman"
Source from luhu.jp
: 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 ch
: 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 skil let 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
w ater 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 stuff ing.
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 int o
thin slices.
Yield: 12 servings
Recipe By : COOKING LIVE SHOW #CL8738
From: "Jon And Angele Freeman"
Source from luhu.jp