THUNDER BAY – Foodland Ontario offers this recipe for turkey breast. It will allow you to serve a harvest dinner for six. Tuck some of the stuffing under the turkey to absorb the flavouring. Place the rest in a covered casserole. Serve with mashed potatoes and Brussels sprouts.
Preparation Time: 30 minutes
Cooking Time: about 1-1/2 hours
- 1 Ontario Turkey Breast (skin on and bone in), about 3 lb (1.5 kg)
- 1 tbsp (15 mL) butter
- 1 Ontario Onion, chopped
- 1 Ontario Apple, peeled and diced
- 6 cups (1.5 L) dried bread cubes (about 1/2-inch/1 cm)
- 1 tsp (5 mL) each crumbled dried sage and thyme leaves
- Pinch each salt and pepper
- 2 to 4 tbsp (25 to 60 mL) sodium-reduced chicken broth
- 2 tbsp (25 mL) vegetable oil
- Pinch dried rosemary, thyme and pepper
- 3 large Ontario Carrots, peeled and cut into 2-inch (5 cm) chunks
- 3 large Ontario Parsnips, peeled and cut into 2-inch (5 cm) chunks
In large microwaveable bowl, melt butter on High, about 30 seconds. Stir in onion, microwave on High 1 minute to soften. Stir in apple and bread cubes. Season with sage, thyme, salt and pepper. Add just enough of the broth for a moist but not soggy stuffing.
Place some of the stuffing on one side of large roasting pan. Place turkey breast on stuffing, tucking under turkey to prevent drying out. Brush turkey with 1 tbsp (15 mL) of the oil; season with, rosemary, thyme and pepper. Place remaining stuffing in oiled baking dish.
Toss carrots and parsnips with remaining oil; arrange beside turkey. Roast in 350°F (180°C) oven, stirring vegetables occasionally, until meat thermometer inserted in centre of turkey reaches 160°F (70°C), 1-1/4 to 1-1/2 hours. Place baking dish with stuffing in oven during last 40 minutes of cooking.
Remove turkey to cutting board; cover loosely with foil and let stand 10 to 15 minutes before carving. Combine stuffing in pan and dish if desired. Serve with roasted vegetables.
- Protein: 39 grams
- Fat: 14 grams
- Carbohydrate: 40 grams
- Calories: 437
- Fibre: 4.5 grams