Roast Turkey Breast with Apple-Corn Bread Stuffing
Making cookies this holiday season? Check out these tips for making Christmas cookies.
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)|
|1/4||teaspoon black pepper|
|1||cup whole-berry cranberry sauce (optional)|
- 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.
- 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.
- 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.
|Serving Size:||1/6 of total recipe (without cranberry sauce)|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||8 %|
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