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
It is possible to follow the history of written recipes way back into history, in truth as far back into recorded history as the Egyptians, and possibly even further than that. However, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to academics is a series of tablets in the Sumerian language which describe the making 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 `blissful`. Later on, there were two interesting cookery books from the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that appears on menues today, but rather recipes for the types of meals on the menues of the upper classes of that time. For the centuries that followed, the rich and powerful families of Europe tried to serve the best banquets, and consequentially cooks and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down the recipes of their peers. By the time we get to the 20th century, cookery publications are increasing in popularity due to better eduction, people having more free time and having more disposable income. |
We hope you enjoy this Maple Glazed Roast Turkey Breast In A Cornbre recipe.
