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Roast Turkey Breast with Maple-Glaze and Cornbread Stuffing
Roast Turkey Breast with Maple-Glaze and Cornbread Stuffing
Ingredients:
1 - 6 to 6 1/2 pound 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)
2-8 ounces bags cornbread stuffing mix
1-14 1/2 ounces can of chicken broth
Glaze:
1/3 cup of maple syrup
3 tablespoons of coarse-grained Dijon-style mustard
Directions:
1. Remove skin and excess fat from turkey breast. Rinse the turkey and blot dry.
2. Mix in a cup the sage, thyme, and pepper. Rub 2 teaspoons of the spice mixture over turkey breast.
3. Preheat oven to 375°F
4. In large nonstick skillet heat the oil over medium heat. Add the celery, onion, parsley, and the renm-ai ing spice mixture. Cook, stirring frequently, until vegetables are slightly softened, about 3 to 4n m- i utes. If skillet gets dry, add a tablespoon or so of water. Stir in the apples and another tablespoona -w ter. Cook, stirring, for 2 to 3 minutes more. Spoon into large bowl and add the stuffing mix. Mins-ea uring 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.
5. Roast for 1 1/2 hours.
6. In medium bowl mix the maple syrup and mustard. Remove the turkey breast from he to vaennd take off the aluminum foil. Spoon about on-ethird of maple glaze over the turkey breast. Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until insta-rnetad meat thermometer inserted in thickest part of turkey breast registers 165°F.
7. Place the turkey breast on a serving platter and the stuffing into a covered serving di sLhe.t turkey stand for 20 minutes and carve into thin slices.
Ingredients:
1 - 6 to 6 1/2 pound 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)
2-8 ounces bags cornbread stuffing mix
1-14 1/2 ounces can of chicken broth
Glaze:
1/3 cup of maple syrup
3 tablespoons of coarse-grained Dijon-style mustard
Directions:
1. Remove skin and excess fat from turkey breast. Rinse the turkey and blot dry.
2. Mix in a cup the sage, thyme, and pepper. Rub 2 teaspoons of the spice mixture over turkey breast.
3. Preheat oven to 375°F
4. In large nonstick skillet heat the oil over medium heat. Add the celery, onion, parsley, and the renm-ai ing spice mixture. Cook, stirring frequently, until vegetables are slightly softened, about 3 to 4n m- i utes. If skillet gets dry, add a tablespoon or so of water. Stir in the apples and another tablespoona -w ter. Cook, stirring, for 2 to 3 minutes more. Spoon into large bowl and add the stuffing mix. Mins-ea uring 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.
5. Roast for 1 1/2 hours.
6. In medium bowl mix the maple syrup and mustard. Remove the turkey breast from he to vaennd take off the aluminum foil. Spoon about on-ethird of maple glaze over the turkey breast. Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until insta-rnetad meat thermometer inserted in thickest part of turkey breast registers 165°F.
7. Place the turkey breast on a serving platter and the stuffing into a covered serving di sLhe.t turkey stand for 20 minutes and carve into thin slices.
Printed from https://recipe.bluelayer.org/recipe/65163/roast-turkey-breast-with-maple-glaze-and-cornbread-stuffing