The Deen Bros. Lighter Stuffed Turkey Breast

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The Deen Bros. Lighter Stuffed Turkey Breast

By Bobby and Jamie Deen

The Deen Bros. Lighter Stuffed Turkey Breast

119 Fewer Calories
13 g Less Fat

Ingredients:
1 tablespoon plus 1/2 teaspoon canola oil
1/2 pound shiitake mushrooms, stems removed, caps roughly chopped
1 onion, finely chopped
2 celery stalks, finely chopped
1 Granny Smith apple, cored and chopped
1 tablespoon chopped fresh sage, or 1/2 teaspoon dried sage
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1 cup crumbled cornbread
1/2 cup dried cranberries, chopped
3/4 cup reduced-sodium chicken broth
1/4 cup toasted pecans, coarsely chopped
1 tablespoon melted butter
1 (3-pound) boneless turkey breast half
1 teaspoon fennel seeds, coarsely chopped
1/2 teaspoon pepper

Directions:
Preheat the oven to 400°F. Spray a small roasting pan with nonstick spray.

To make the filling, heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat. Add the mushrooms, onion, and celery, and cook, stirring occasionally, until softened, about 5 minutes. Add the apple, sage, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until tender, 5 minutes. Remove from the heat. Stir in the cornbread, cranberries, 1/4 cup of the broth, pecans, and butter until well mixed. Let cool 10 minutes.

Meanwhile, place the turkey breast, skin-side down, on a cutting board. Holding a sharp knife parallel to the board and starting at one long side, cut three quarters of the way through and open up turkey like a book. Place the turkey, skin-side down, between 2 sheets of plastic wrap. With a rolling pin or meat mallet, pound the turkey to a 10 x 15-inch rectangle. Remove and discard the plastic wrap. Spread the mushroom mixture onto the turkey, leaving a 3/4-inch border. From one short side, roll up the turkey jelly-roll fashion. Do not roll too tightly or the filling will slip out of the ends. Tie the rolled turkey at 2-inch intervals with kitchen string. Place, skin-side up, into the roasting pan.

Combine the fennel seeds, the remaining 1/2 teaspoon oil, remaining 1/2 teaspoon salt, and the pepper in a small bowl. Rub the spice mixture all over the top of the turkey. Pour the remaining 1/2 cup of broth around the turkey. Roast, uncovered, until an instant-read thermometer inserted in the center of the roast registers 155°F, about 1 hour and 10 minutes. Transfer the roast to a cutting board. Cover loosely with foil and let rest 15 minutes. Remove the string before slicing. Arrange the slices on a platter. Spoon the pan juices over and serve at once.

Prep Time: 25 min
Cook time: 1 hour 10 min
Difficulty:  moderate
Servings:  8

Per Serving (1/8th of roast): 326 Cal; 43 g Protein; 9 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 17 g Carb; 2 g Fiber; 8 g Sugar; 49 mg Calcium; 3 mg Iron; 680 mg Sodium; 106 mg Cholesterol
Original recipe courtesy Paula Deen: Stuffed Turkey Breast
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:

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I simply love your show, I think it wonderful how you include your sons with you, when I watch your show, I fell like Im actually in a good friends kitchen with them, I have lived in Ct. all my life, except for a year in the early 50's (a long time ago) when my dad was Stationed in Ga. The Korean conflict was on, and not knowing if he were to get deployed or not, mom decided to go down there to be near, we lived in Tybee Beach (as it was known then) I went to Tybee school for fourth grade, I vivdly remember my time there, and with the help from above, I would love to go back and see this beautiful Island and beautiful State of Ga. I love my New England roots, however, my time there was memorable, thats why I think the term "Southern Hospitality) definetly pertains to you and your sons, and if God willing I ever get back to Ga. one of the first things on my agenda is to visit Lady and Sons rest. You are the best.

By Louise on November 18, 2011

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