Maple-Glazed Turkey Breast with Mushroom Stuffing
- Posted: Monday, November 20, 2000 / The St. Louis Post-Dispatch
Turkey and stuffing can be low-fat, too
The Associated Press
By adapting old favorites, Thanksgiving dinner traditions can be
maintained even on a low-fat diet.
For example, maple-glazed turkey breast with mushroom stuffing will
taste satisfyingly festive without abandoning any rules for healthful
Other ideas to help the cook cut fat and calories: Include plenty of
vegetables in your stuffings; make a first course of light soup or
salad to help curb overindulgence later; serve plenty of vegetables
with the main course; and plan leftover menus ahead of time to
motivate you to leave enough leftovers!
MAPLE-GLAZED TURKEY BREAST WITH MUSHROOM STUFFING
1 (5-pound) bone-in skinless turkey breast
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup pure maple syrup
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Nonstick cooking spray
1 tablespoon unsalted butter
2 onions, chopped
1 rib celery, chopped
1 carrot, peeled and chopped
3 cloves garlic, minced
1 Granny Smith apple, cored and chopped
1 pound white mushrooms, chopped
1/2 pound shiitake mushrooms, chopped
3/4 teaspoon salt, divided
1/4 cup sherry
2 tablespoons chopped fresh sage or 2 teaspoons dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 1/2 pounds firm white bread, cut into 1-inch cubes and dried in
warm oven or at room temperature
1 (14 1/2-ounce) can low-sodium chicken broth
1/2 teaspoon freshly ground pepper
To prepare turkey: Preheat oven to 400 degrees. Place turkey breast
on a rack in a roasting pan; sprinkle with salt and pepper. Roast 15
minutes, then reduce heat to 350 degrees and roast 30 minutes.
Meanwhile, combine maple syrup, vanilla, nutmeg and allspice in a
saucepan; bring to a boil. Reduce heat and simmer until liquid is
reduced by about 1/4, 3 to 5 minutes. After the first 45 minutes of
roasting, brush turkey with glaze. Roast 15 minutes more; brush again
with glaze. Roast 10 minutes more; glaze again. Roast 5 minutes;
brush with the remaining glaze, then continue to roast until an
instant-read thermometer inserted in the thickest part registers 180
degrees, 5 to 10 minutes more.
To prepare stuffing: Coat a 3-quart baking dish with nonstick spray.
Melt butter in a large skillet. Add onions, celery, carrot and
garlic; saute until vegetables begin to soften, 7 to 8 minutes. Stir
in apple; cook 3 minutes. Add the white and shiitake mushrooms and
1/4 teaspoon salt; saute until mushrooms begin to give off their
liquid and soften, about 6 minutes. Stir in sherry, sage and thyme;
cook until liquid has evaporated, 2 to 3 minutes. Remove from heat.
Combine vegetable mixture, bread cubes, broth, remaining 1/2 teaspoon
salt and pepper in a large bowl. Toss well to combine; transfer to
baking dish. Cover dish with foil. After the turkey has roasted 1
hour, place stuffing in the oven and bake 15 minutes. Remove foil;
bake until the stuffing is heated through and crisp on top, 15 to 20
Yield: 12 servings.
Approximate nutrition information per serving: 384 calories; 5g fat
(12 percent calories from fat); 98mg cholesterol; 41g protein; 43g
carbohydrate; 3g fiber; 583mg sodium.
Recipe from Weight Watchers International.