Cornbread Stuffed Turkey Breasts
Prep: 15 min, Cook: 2:20.
1/3 cup cornmeal
1/2 cup all purpose flour, plus extra for dusting
1/2 tsp. baking powder
1/4 tsp. salt (necessary)
1 Tbs. sugar
1/4 cup lowfat milk
1/4 cup water
1 egg, lightly beaten
2/3 cup frozen corn, thawed
1/4 cup unsalted butter
1 celery rib, finely chopped
4 scallions, trimmed and finely chopped
1 egg yolk, lightly beaten
1/4 tsp. dried thyme, crumbled
1/8 tsp. cayenne
1/2 cup chicken stock
2-1/2 lbs. turkey breast halves, with bone
wooden skewer or toothpick
6 slices of bacon, cut in half
1/4 cup brown sugar
oven roasting bag(s)
1 cup cranberry sauce
1 tsp. cornstarch
1 Tbs. water
Preheat oven to 400°F. Sift together first 5 ingredients in a mixing bowl. Add next 4 ingredients. Mix thoroughly. Transfer mixture to a buttered loaf pan. Bake 20 minutes or until tester comes out clean when inserted in center. Set aside to cool. (This step can be done ahead of time.)
If using one turkey breast, crumble half the cornbread in a mixing bowl. Set aside the remaining cornbread for another use. If using more than one turkey breast, crumble all the cornbread. Preheat oven to 350°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté celery and scallions 5-7 minutes, stirring frequently until celery is softened. Remove from heat and cool slightly. Stir in egg yolk, thyme and cayenne. Transfer to crumbled cornbread and mix thoroughly. Stir in chicken stock until just moistened.
Cut a deep horizontal pocket in the thick part of turkey breast fillet without cutting all the way through. Stuff cavity with cornbread mixture. Close cavity using skewers or toothpicks. Lightly dust turkey breast with flour, shaking off excess. Arrange bacon slices over turkey to cover completely. Secure with toothpicks. Sprinkle brown sugar over bacon. Place turkey breast in oven roasting bag. Tie bag securely and pierce according to package directions. Arrange in a large baking dish and roast 1-3/4 to 2 hours until golden and cooked through. Remove turkey from roasting bag and set aside.
Combine 1/4 cup turkey cooking juices with cranberry sauce in a heavy saucepan. Combine cornstarch and water in a small bowl and mix thoroughly. Stir into cranberry mixture. Cook over medium high heat 3-5 minutes, stirring constantly until mixture comes to a boil and begins to thicken. Slice turkey crosswise and serve with cranberry sauce.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 406, fat 10.3g, 23% calories from fat, cholesterol 158mg, protein 40.1g, carbohydrates 37.1g, fiber 2.1g, sugar 23.1g, sodium 267mg, diet points 9.0.
Prep: 15 min, Cook: 2:20.
1/3 cup cornmeal
1/2 cup all purpose flour, plus extra for dusting
1/2 tsp. baking powder
1/4 tsp. salt (necessary)
1 Tbs. sugar
1/4 cup lowfat milk
1/4 cup water
1 egg, lightly beaten
2/3 cup frozen corn, thawed
1/4 cup unsalted butter
1 celery rib, finely chopped
4 scallions, trimmed and finely chopped
1 egg yolk, lightly beaten
1/4 tsp. dried thyme, crumbled
1/8 tsp. cayenne
1/2 cup chicken stock
2-1/2 lbs. turkey breast halves, with bone
wooden skewer or toothpick
6 slices of bacon, cut in half
1/4 cup brown sugar
oven roasting bag(s)
1 cup cranberry sauce
1 tsp. cornstarch
1 Tbs. water
Preheat oven to 400°F. Sift together first 5 ingredients in a mixing bowl. Add next 4 ingredients. Mix thoroughly. Transfer mixture to a buttered loaf pan. Bake 20 minutes or until tester comes out clean when inserted in center. Set aside to cool. (This step can be done ahead of time.)
If using one turkey breast, crumble half the cornbread in a mixing bowl. Set aside the remaining cornbread for another use. If using more than one turkey breast, crumble all the cornbread. Preheat oven to 350°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté celery and scallions 5-7 minutes, stirring frequently until celery is softened. Remove from heat and cool slightly. Stir in egg yolk, thyme and cayenne. Transfer to crumbled cornbread and mix thoroughly. Stir in chicken stock until just moistened.
Cut a deep horizontal pocket in the thick part of turkey breast fillet without cutting all the way through. Stuff cavity with cornbread mixture. Close cavity using skewers or toothpicks. Lightly dust turkey breast with flour, shaking off excess. Arrange bacon slices over turkey to cover completely. Secure with toothpicks. Sprinkle brown sugar over bacon. Place turkey breast in oven roasting bag. Tie bag securely and pierce according to package directions. Arrange in a large baking dish and roast 1-3/4 to 2 hours until golden and cooked through. Remove turkey from roasting bag and set aside.
Combine 1/4 cup turkey cooking juices with cranberry sauce in a heavy saucepan. Combine cornstarch and water in a small bowl and mix thoroughly. Stir into cranberry mixture. Cook over medium high heat 3-5 minutes, stirring constantly until mixture comes to a boil and begins to thicken. Slice turkey crosswise and serve with cranberry sauce.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Per serving: calories 406, fat 10.3g, 23% calories from fat, cholesterol 158mg, protein 40.1g, carbohydrates 37.1g, fiber 2.1g, sugar 23.1g, sodium 267mg, diet points 9.0.
I've thought long and hard, and have decided on my New Year's resolution.
1024×768. :)
1024×768. :)
