Roast Turkey Breast with Apple-Corn Bread Stuffing

Roast Turkey Breast with Apple-Corn Bread Stuffing

Roast Turkey Breast with Apple-Corn Bread Stuffing

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Makes 6 servings


Nonstick cooking spray
1 medium onion, chopped
1-1/4 cups fat-free reduced-sodium chicken broth
1 package (8 ounces) corn bread stuffing mix
1 Granny Smith apple, diced
3/4 teaspoon dried sage, divided
3/4 teaspoon dried thyme, divided
1 boneless turkey breast (1-1/2 pounds)
1 teaspoon paprika
1/4 teaspoon black pepper
1 cup whole-berry cranberry sauce (optional)


  1. Preheat oven to 450°F. 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.
  2. Coat 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.
  3. Place turkey in preheated oven; roast 15 minutes. Reduce oven temperature to 350°F. Place stuffing in oven alongside turkey; continue to roast 35 minutes or until internal temperature of turkey reaches 170°F when tested with meat thermometer inserted into 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° to 10°F during stand time.) Remove stuffing from oven; cover to keep warm. Carve turkey into thin slices; serve with stuffing and cranberry sauce, if desired.

Nutritional Information

Serving Size: 1/6 of total recipe (without cranberry sauce)
Fiber 7 g
Carbohydrate 34 g
Cholesterol 75 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 8 %
Calories 304
Protein 33 g
Sodium 580 mg

Dietary Exchange

Meat 4
Starch 2

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