1 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"
Servings: 4 servings
Maple-Glazed Roast Turkey Breast In A Cornbre Recipe brought to you by Recipe Ideas
Categories: Meat; Poultry; Sauce; Turkey
The History of Recipes
Academics have proved the existence of recipes way back into distant history, in truth as far back as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these early records were just simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes cooked by the Romans. In his works, he recounts how the meals were split into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Aspicius recounts how the Romans used many herbs, including some familiar names such as basil, fennel and asafoetida. As our culinary historical trip moves to more modern times there were two books dating from the 14th Century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the nobility of those days. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, such as basil and coriander. The introduction of these new culinary ideas created a torrent in recipe manuscripts, some of which are now in private collections. Over the next few centuries, the upper-class families of the West tried to offer the most exotic banquets, and as a result cooks and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications were starting to become popular due to increased literacy, people having more free time and a general increase in wealth. The introduction of television brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Maple Glazed Roast Turkey Breast In A Cornbre recipe.
