Maple-Glazed Roast Turkey Breast In A Cornbre Recipe

Ingredients

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" ~0500


Servings: 4 servings

 

 

Maple-Glazed Roast Turkey Breast In A Cornbre Recipe brought to you by Recipe Ideas


Categories: Meat; Poultry; Sauce; Turkey


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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.

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