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Maple-Glazed Turkey Breast with Mushroom Stuffing

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  • Jamie Rahm
    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,
    Message 1 of 1 , Nov 4, 2001
      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!


      For turkey:
      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

      For stuffing:
      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.
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