Maple-Glazed Roast Turkey Breast in a Cornbread Nest

Title:
Maple-Glazed Roast Turkey Breast in a Cornbread Nest

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     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


 Recipe By     : COOKING LIVE SHOW #CL8738


 


 Posted to Digest eat-lf.v096.n192


 


 Date: Fri, 18 Oct 1996 17:43:20 -0700 (PDT)


 


 From: "Tina D. Bell"