Ingredients:
**Maple-glazed turkey breast**
1 (5 pound) bone-in skinless turkey b
1/2 tsp salt
1/4 tsp fresh-ground black pepper
3/4 cup pure maple syrup
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground allspice
**Mushroom stuffing**
1 tbsp 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 lb white mushrooms, chopped
1/2 lb shiitake mushrooms, chopped
1/4 tsp salt
1/4 cup sherry
2 tbsp chopped fresh sage, *or*
2 tsp dried sage
1 tbsp chopped fresh thyme, *or*
1 tsp dried thyme
1 1/2 lb firm white bread, cut in 1"cubes,dried
1 can low-sodium chicken broth, (14.5 oz)
1/2 tsp fresh-ground black pepper
Instructions:
To make turkey: Preheat oven to 400°. Place turkey breast on a rack in a
roasting pan and sprinkle with salt and pepper. Roast 15 minutes, then
reduce heat to 350° 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 liquid
is
reduced by about one-fourth. After first 45 minutes of roasting, brush
turkey with glaze. Roast 15 minutes more and brush with glaze. Roast 10
minutes 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 saute 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; saute 6 minutes until mushrooms begin to
give off
their liquid and soften. Stir in sherry, sage and thyme; cook 2 to 3
minutes 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 20
minutes 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, 98
milligrams
cholesterol, 583 milligrams sodium.
Shared by: Michele, AllNewspaperRecipes
From Weight Watchers International
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 93 Calories; 1g Fat (13.0% calories
from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 3mg
Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 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
Preparation Time: 0:00
Servings: 12
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