| |
| |
| 2 Tbs |
|
butter |
|
| 1/2 cup |
|
diced celery |
|
| 1/2 cup |
|
diced onion |
|
| 1 cup |
|
diced apple |
|
| 1/4 cup |
|
raisins |
|
| 1/4 cup |
|
walnuts (optional) |
|
| 1 tsp |
|
dried thyme |
|
| 1/2 tsp |
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Salt |
|
| 1/4 tsp |
|
Pepper |
|
| 2 cups |
|
cubed whole wheat bread |
|
| 1/4 cup |
|
apple juice |
|
| 2 lbs |
|
turkey breast half, (2 to 3) |
|
| 2 Tbs |
|
melted butter |
|
| 1 cup |
|
apple juice |
|
| 2 tsp |
|
cornstarch |
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|
|
| |
| 1 |
Sauté celery and onion in butter over medium heat 2-3 minutes or until softened. Add apple, raisins, nuts, thyme, salt and pepper; sauté 1-2 minutes longer. Remove from heat and add to bread cubes; moisten with apple juice. Cut a large slash in thickest side of turkey breast to form a pocket. Place in a shallow roasting pan skin side up. Open the turkey and press stuffing onto bottom half leaving a 1 cm (1/2 in.) border. Fold the top half over stuffing and secure with toothpicks. Mix melted butter and 40 mL (3 tbsp.) apple juice; brush on turkey. |
| 2 |
Cover and roast at 180C (350F) for 40 minutes. Uncover and roast 40 to 60 minutes, basting occasionally or until juices are clear. |
| 3 |
Pour 50 mL (1/4 cup) pan drippings into saucepan. Mix cornstarch with remaining apple juice and stir into drippings. Bring to boil, stirring constantly until thickened. Spoon sauce over thick slices of stuffed turkey breast roast. Serve with mashed potatoes and vegetables. Serves 8 - 10. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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