Turkey Breast With Cranberry Almond Stuffing
- 1 (5 to 6 pound) fresh whole turkey breast
- Canola oil, salt and pepper for seasoning turkey
- 1/4 cup unsalted butter
- 1 (6-ounce) box cornbread stuffing mix
- 1/3 cup dried cranberries or halved fresh cranberries
- 1/3 cup slivered almonds, roasted
- Preheat oven to 350u0b0F. Rub turkey all over with canola oil, salt and pepper. Cut away any excess skin from turkey's neck. Place in a roasting pan with a rack, breast side down. Roast for 1 hour, then use tongs to turn breast side up, and roast 45 more minutes, or until a meat thermometer inserted in the thickest part of the breast registers 170u0b0F. Meanwhile, bring 1 1/2 cups of water and the butter to a boil; add stuffing mix and cranberries, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in almonds. Serve stuffing alongside turkey.
- Nutrition information per serving:
- Calories 339, Cholesterol 113 mg, Total fat 20 g, Fiber 2 g, Saturated 7 g, Calcium 47 mg, Monounsaturated 7 g, Magnesium 46 mg, Polyunsaturated 4 g, Sodium 237 mg, Carb 13 g, Potassium 337 mg, Protein 28 g, Vitamin E 3 mg
- To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350u0b0F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
turkey breast, canola oil, unsalted butter, stuffing mix, cranberries, slivered almonds
Taken from www.myrecipes.com/recipe/turkey-breast-with-cranberry-almond-stuffing (may not work)