Stuffed Turkey Breast Apple and Cranberry Cornbread Stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Turkey Breast, boned with skin on1 12 oz box of Mrs. Cubbison's Seasoned Corn Bread2 cup fat free chicken broth1.5 cup finely chopped celery1 cup finely chopped onion2 tbls poultry seasoning2 cup chopped apples granny smith 2 cup whole fresh cranberries1 cup chopped cashews salted dry roasted
Preheat oven to 375
Spray rack and roasting pan with Pam cooking spray
Rinse turkey breast in cold water. Pat dry with towel. Place skin side down on cutting board and butterfly open the breast with sharp filet knife, creating a flat surface. Salt and pepper surface.
In large skillet, saute the onions and celery using small amount of chicken stock til translucent. Add poultry seasoning, apples and cranberries. Cooking for several minutes til several of the cranberries burst. Add remaining stock.
In large mixing bowl place the dried cornbread. Gradually add in the stock vegetable/fruit mixture, and gently blend. Toss in the cashews, continuing to blend.
Place stuffing in middle of butterflied open turkey breast. Roll up into a tidy bundle. Use string to tie bundle securely. Place cut side down onto rack in roasting pan. (Can wrap in plastic wrap and refrigerate at this point, to cook when ready to serve. Can be made the day before this way. Yet still have the scent of roasting turkey on the day of the feast.) Any leftover stuffing may be cooked in a casserole dish, covered when baked, except last 15 min.
Roast the stuffed turkey for 45-60 min. Til internal temp reaches 160. (Will continue to cook, when resting out of oven. Goes up about 10 more degrees outside of oven.) Let rest for at least 15 min. Cut off strings and slice into 1 inch slices.
Number of Servings: 12
Recipe submitted by SparkPeople user DIANEGLORIA.
Spray rack and roasting pan with Pam cooking spray
Rinse turkey breast in cold water. Pat dry with towel. Place skin side down on cutting board and butterfly open the breast with sharp filet knife, creating a flat surface. Salt and pepper surface.
In large skillet, saute the onions and celery using small amount of chicken stock til translucent. Add poultry seasoning, apples and cranberries. Cooking for several minutes til several of the cranberries burst. Add remaining stock.
In large mixing bowl place the dried cornbread. Gradually add in the stock vegetable/fruit mixture, and gently blend. Toss in the cashews, continuing to blend.
Place stuffing in middle of butterflied open turkey breast. Roll up into a tidy bundle. Use string to tie bundle securely. Place cut side down onto rack in roasting pan. (Can wrap in plastic wrap and refrigerate at this point, to cook when ready to serve. Can be made the day before this way. Yet still have the scent of roasting turkey on the day of the feast.) Any leftover stuffing may be cooked in a casserole dish, covered when baked, except last 15 min.
Roast the stuffed turkey for 45-60 min. Til internal temp reaches 160. (Will continue to cook, when resting out of oven. Goes up about 10 more degrees outside of oven.) Let rest for at least 15 min. Cut off strings and slice into 1 inch slices.
Number of Servings: 12
Recipe submitted by SparkPeople user DIANEGLORIA.
Nutritional Info Amount Per Serving
- Calories: 386.8
- Total Fat: 11.3 g
- Cholesterol: 60.5 mg
- Sodium: 1,095.4 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.0 g
- Protein: 37.1 g
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