Recipe Details

Summary

Name: Maple-glazed Roast Turkey Breast With Cornbread

Category: Easter

1 6 to 6 1/2 lb turkey breast

1 1/2 ts dried sage

1 1/2 ts dried thyme

Freshly ground black pepper

2 TB olive oil

1 1/4 c diced celery -- with leaves

1 c chopped onion

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1/2 c chopped fresh parsley

2 TB water, or as needed

2 md Granny Smith apples, cored and diced (about 2 1/2 c)

2 bags (8 ounces each) cornbread stuffing mix

1 cn (14 1/2 ounces) chicken broth

Glaze:

1/3 c maple syrup

3 TB coarse-grained Dijon-style mustard

Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with

paper towels.

In a cup mix sage, thyme, and pepper. Rub 2 teaspoons over turkey breast.

Preheat oven to 375 degrees F.

In large nonstick skillet heat oil over medium heat. Add celery, onion,

parsley, and remaining herb mixture. Cook,

stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If

skillet gets dry, add a tablespoon or so

of water. Stir in apples and another tablespoon water. Cook, stirring, 2 to 3

minutes more.

Spoon into large bowl. Add stuffing mix. In measuring cup add enough water

to broth to equal 2 1/4 cups. 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 foil.

Roast 1 1/2 hours.

In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about

one-third of glaze over breast.

Roast, uncovered, 30 to 40 minutes longer, basting two or three times with

remaining glaze, or until instant-read

meat thermometer inserted in thickest part of breast registers 165 degrees.

Transfer turkey to platter and stuffing to covered serving dish. Let turkey

stand 20 minutes. Carve into thin slices.

Yield: 12 servings