Cranberry Glazed Turkey and Stuffing
Add and side dish or salad for a total feast.

Servings: 6 large servings

• 1 - 3 pound boneless skinless turkey breast

Stuffing:
• 2 tablespoons light margarine
• 1/4 cup onion, chopped fine
• 1/4 cup celery, chopped fine
• 1/4 cup carrot, grated
• 1/2 cup low fat chicken broth
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon salt & pepper
• 2 cups dry bread cubes

Cranberry Glaze:

• 1 6-ounce can cranberry sauce
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground ginger

Prepare stuffing and glaze before removing turkey from refrigerator.

Stuffing: Melt butter in a skillet heated to medium. Add onion, celery and carrots and sauté until onion is transparent (5 minutes). Add broth and seasonings and mix well. Remove from heat and add bread cubes. Mix thoroughly and set aside to cool.

Cranberry Glaze: Mix all ingredients well in a medium-size bowl. Set aside one half the glaze in a small dish to serve with meat.

Preheat oven to 325 degrees F. To prepare turkey breast, place breast flat on a cutting surface and slice through meat with knife parallel to cutting board. Leave last inch intact and open up breast like a book. Cover turkey with plastic wrap and pound to an even thickness with a meat mallet.

Spoon stuffing onto one side of breast. Fold other side over and secure with toothpicks along cut edges. Place on a oil sprayed roasting pan. Pour half the cranberry glaze over stuffed turkey spreading it out over top of the breast. Bake in oven for 1 - 1 1/2 hours, until juices are no longer pink when you slice into meat. Remove from heat and let sit 5 minutes before slicing. Serve immediately.

Per Serving: 371 Calories; 4g Fat (9.9% calories from fat); 1g Saturated Fat; 58g Protein; 23g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Grain (Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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