119 Fewer Calories
13 g Less Fat
Prep Time: 25 min
Cook Time: 1 hour 10 min
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
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.
Original recipe courtesy Paula Deen: Stuffed Turkey Breast
Nutritional Information: 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
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Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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