Fun, Crafts and Recipes

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
2/16/2003 e-book://Pages/easter_recipes.htm
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