Roast Turkey Breast with Maple-Glaze
And Cornbread Stuffing
Ingredients:
1 - 6 to 6 1/2 lb. turkey breast
1 1/2 teaspoons of dried sage
1 1/2 teaspoons of dried thyme
Freshly ground black pepper
2 tablespoons of olive oil
1 1/4 cups of diced celery, with leaves
1 cup of chopped onion
1/2 cup of chopped fresh parsley
2 tablespoons of water, or as needed
2 medium Granny Smith apples, cored and diced (about 2 1/2 cups)
2-8oz. bags cornbread stuffing mix
1-14 1/2oz. can of chicken broth
Glaze:
1/3 cup of maple syrup
3 tablespoons of coarse-grained Dijon-style mustard
Remove skin and excess fat from turkey breast. Rinse the turkey
and blot dry.
Mix in a cup the sage, thyme, and pepper. Rub 2 teaspoons of the
spice mixture over turkey breast.
Preheat oven to 375 degrees F.
In large nonstick skillet heat the oil over medium heat. Add the
celery, onion, parsley, and the remaining spice mixture. Cook,
stirring frequently, until vegetables are slightly softened,
about 3 to 4 minutes. If skillet gets dry, add a tablespoon or
so of water. Stir in the apples and another tablespoon water.
Cook, stirring, for 2 to 3 minutes more. Spoon into large bowl
and add the stuffing mix. In measuring cup add enough water to
broth to equal 2 1/4 cups and 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
stuffing. Cover pan completely with aluminum foil.
Roast for 1 1/2 hours.
In medium bowl mix the maple syrup and mustard. Remove the turkey
breast from the oven and take off the aluminum foil. Spoon about
one-third of maple glaze over the turkey 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 turkey breast registers 165 degrees.
Place the turkey breast on a serving platter and the stuffing
into a covered serving dish. Let turkey stand for 20 minutes and
carve into thin slices.
Free Forum Hosting
Important Announcement
First 