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  • Maple Glazed Roast Turkey Breast In A Cornbread Nest

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    Maple Glazed Roast Turkey Breast In A Cornbread Nest
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 whl turkey breast on the bone (6 to 6 1/2 pounds)
    • 1 1/2 tsp dry sage
    • 1 1/2 tsp dry thyme
    • 1 1/2 tsp dry thyme
    • 1 1/2 tsp freshly grnd black pepper
    • 2 Tbsp. extra virgin olive oil
    • 1 1/4 c. diced celery with leaves
    • 1 c. minced onion
    • 1/2 c. fresh parsley minced
    • 2 Tbsp. water or possibly as needed
    • 2 med Granny Smith apples cored and diced (about 2 1/2 c)
    • 16 ounce cornbread stuffing mix 2 bags
    • 14 1/2 ounce nonfat chicken broth (1 can),low-sodium
    • 1/3 c. maple syrup
    • 3 Tbsp. Dijon-style mustard coarse grained

    Directions

    1. Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels. In c. mix sage, thyme, and pepper. Rub 2 tsp. over breast.
    2. Preheat oven to 375 degrees F.
    3. In large nonstick skillet heat oil over medium heat. Add in celery, onion, parsley, and remaining herb mix. Cook, stirring frequently, till vegetables are slightly softened, 3 to 4 min. If skillet gets dry, add in a Tbsp. or possibly so of water. Stir in apples and another Tbsp. water. Cook, stirring, 2 to 3 min more. Spoon into large bowl. Add in stuffing mix. In measuring c. add in sufficient water to broth to equal 2 1/4 c.. Add in to stuffing. Toss gently to mix. Spoon into roasting pan. If you like, place roasting rack in pan over stuffing.
    4. Place turkey breast on rack or possibly directly on stuffing. Cover pan completely with foil.
    5. Roast 1 1/2 hrs.
    6. In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast. Roast, uncovered, 30 to 40 min longer, basting two or possibly three times with remaining glaze, or possibly till 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 min. Carve into thin slices.
    7. Yield: 12 servings

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