| Maple Glazed Turkey Breast With Mushroom Stuffing (7.5 Pts)
Maple-glazed turkey breast
one 5 pound bone-in skinless turkey breast
1/2 teaspoon of salt
1/4 teaspoon of fresh-ground black pepper
3/4 cup of pure maple syrup
1/2 teaspoon of vanilla extract
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice |
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Mushroom stuffing
1 tablespoon of unsalted butter
2 onions, chopped
1 celery rib, chopped
1 carrot, peeled and chopped
3 garlic cloves, minced
1 Granny Smith apple, cored and chopped
1 pound of white mushrooms, chopped
1/2 pound of shiitake mushrooms, chopped
1/4 teaspoon of salt
1/4 cup of sherry
2 tablespoons of chopped fresh sage or 2 teaspoons of dried sage
1 tablespoon of chopped fresh thyme or 1 teaspoon of dried thyme
1 1/2 pounds of firm white bread, cut in 1"cubes dried
1 can of low-sodium chicken broth, 14.5 oz
1/2 teaspoon of fresh-ground black pepper
To make turkey: Preheat oven to 400ºF. Place turkey breast on a rack in a roasting pan and sprinkle with salt and pepper. Roast 15 minutes, then reduce heat to 350ºF. and roast another 30 minutes. Meanwhile, combine maple syrup, vanilla, nutmeg and allspice in a saucepan and bring to a boil. Reduce heat and simmer 3 to 5 minutes until liquids reduced by about one-fourth. After first 45 minutes of roasting, brush turkey with glaze. Roast 15 minutes more and brush with glaze. Roast 10minutes more and glaze again. Roast 5 minutes, brush with remaining glaze, and continue roasting 5 to 10 minutes until an instant-read thermometer inserted in the thickest part registers 180°.
To make stuffing: Meanwhile, spray a 3-quart baking dish with no-stick cooking spray. Melt butter in a large skillet over medium heat. Add onions, celery, carrot and garlic, and sauté 7 to 8 minutes until vegetables begin to soften. Stir in apples and cook 3 minutes. Add white and shiitake mushrooms and 1/4 teaspoon salt; sauté 6 minutes until mushrooms begin to give off their liquid and soften. Stir in sherry, sage and thyme; cook 2 to 3minutes until liquid has evaporated. Remove from heat. Combine vegetable mixture, bread cubes, broth, remaining 1/2 teaspoon salt, and pepper in a large bowl. Toss well to combine and transfer to baking dish. Cover dish with foil. After turkey has roasted 1 hour, place stuffing in oven and bake 15 minutes. Remove foil and bake 15 to 20minutes until stuffing is heated through and crisp on top.
Makes 12 servings of turkey and stuffing.
Per serving: 384 calories, 12 percent calories from fat, 41 grams protein,43 grams carbohydrates, 3 grams total fiber, 5 grams total fat, 98milligramscholesterol, 583 milligrams sodium.
Recipe By: Sun-Sentinel, South Florida 11/16/2000 Shared by: Michele, AllNewspaperRecipes
From Weight Watchers International
Per Serving (excluding unknown items): 93 Calories; 1g Fat (13.0% caloriesfrom fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 3mgCholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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