Cider-Braised Turkey with Apples
Don't let the large amount of fresh spinach intimidate you. It cooks down to about 3 cups.
Yield: 8 servings (serving size: 3 ounces turkey, about 1/3 cup spinach, and 1/4 cup apple mixture)
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Amount per serving
- Calories: 292
- Calories from fat: 18%
- Fat: 5.9g
- Saturated fat: 1.3g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.5g
- Protein: 41.1g
- Carbohydrate: 21.3g
- Fiber: 11.7g
- Cholesterol: 85mg
- Iron: 9.1mg
- Sodium: 450mg
- Calcium: 283mg
- 2 (1 1/4-pound) skinned, boned turkey breast halves
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2/3 cup diced shallots
- 3 Fuji or gala apples (about 1 1/4 pounds), each cut into 8 wedges
- 1 cup apple cider
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 3 (10-ounce) bags fresh spinach
- 1/8 teaspoon black pepper
- 2 teaspoons stick margarine or butter
- 1/4 cup minced fresh parsley
- Preheat oven to 400°.
- Secure turkey halves together at 1-inch intervals with heavy string. Rub surface of turkey with thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Heat oil in a large Dutch oven; add turkey, browning on all sides. Remove turkey from pan. Add shallots; sauté 3 minutes. Add apples; sauté 3 minutes. Return turkey to pan. Stir in cider and rosemary; bring to a boil. Cover and bake at 400° for 30 minutes. Uncover, turn turkey over, and bake an additional 30 minutes or until turkey is done and apples are tender. Remove from oven; let stand 10 minutes.
- Heat a large nonstick skillet over medium-high heat. Add 4 cups spinach; sauté until spinach wilts. Place in a bowl. Repeat procedure with remaining spinach. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and margarine to spinach; toss well.
- Cut turkey into 1/4-inch-thick slices; serve with apple mixture and spinach. Sprinkle with parsley.
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