* Exported from MasterCook *

            Maple Glazed Roast Turkey Bread in Cornbread Nest

Recipe By     :Richard Simmons
Serving Size  : 12    Preparation Time :0:20
Categories    : Farewell To Fat Cookbook        Main Dishes
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  turkey breast -- on the bone
  1 1/2      teaspoons  sage
  1 1/2      teaspoons  thyme
  1 1/2      teaspoons  freshly ground black pepper
  2        tablespoons  olive oil
  1 1/4           cups  celery -- with leaves, diced
  1                cup  onion -- chopped
     1/2           cup  chopped parsley -- fresh
  2        tablespoons  water -- as needed
  2             medium  Granny Smith apples -- cored and diced, about 2 1/2 cups
  16            ounces  cornbread stuffing mix -- 2, 8 oz bags
  14 1/4        ounces  fat free reduced sodium broth -- canned
                        GLAZE
     1/3           cup  maple syrup
  3        tablespoons  Dijon mustard -- coarse grain

Remove skin and excess fat from turkey brest. Rinse turkey. Blot dry with paper towels. In a cup, mix sage, thyme, and pepper. Rub 2 teaspoons over breast.

Preheat oven to 375º F.

In a large non-stick 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 of water. Cook, stirring, 2 to 3 minutes more. 
Spoon into large bowl. Add stuffing mix.
In a measuring cup, mix 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 a medium bowl, mix glaze ingredients.
Remove foil from bird. Spoon about 1/3 of the glaze mixture over breast. Roast, uncovered, 30 - 40 minutes longer, basting 2 or 3 times with remaining glaze, or roast until instant-read thermometer reads 165 ºF.
Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes.
Carve into thin slices.

Source:
  "Farewell to Fat Cookbook"
Copyright:
  "1996"
T(cooking):
  "2:00"

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NOTES : Nutritional Info perserving
(3 ounces meat, 1/2 cup stuffing)

512 calories
48 g protein
16 g fat
41 g carbohydrate
709 mg sodium
110 mg sodium

Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; ; 1 Fat; 1 fruit
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0