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Stuffed Turkey Breast

Yield 8 servings (serving size: 1 slice)
If you don't eat carrots, just leave them out and add another 1/2 cup of chopped onion.

Ingredients

  • 1 (3-pound) boneless turkey breast, skinned and trimmed of fat
  • Cooking spray
  • 1 teaspoon butter
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped mushrooms
  • 1/2 cup shredded carrot
  • 1 cup whole wheat breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 large egg, lightly beaten
  • 2 tablespoons butter
  • 1 tablespoon white wine Worcestershire sauce

Nutrition Information

  • calories 245
  • caloriesfromfat 0.0 %
  • fat 5.2 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 42.2 g
  • carbohydrate 5.2 g
  • fiber 1 g
  • cholesterol 147 mg
  • iron 2.7 mg
  • sodium 177 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 325°.

  2. Place turkey breast on plastic wrap. From center, slice horizontally through thickest part of each side, almost to outer edge; flip each cut piece. Flatten to 1/2-inch thickness, using a mallet or rolling pin.

  3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon butter. Place over medium-high heat until hot. Add onion, mushrooms, and carrot; sauté until crisp-tender. Stir in breadcrumbs and next 7 ingredients. Spoon over turkey, leaving a 2-inch border at sides; roll up, jelly roll fashion, starting at short side. Tie at 2-inch intervals with string. Place, seam side down, on a broiler pan coated with cooking spray.

  4. Bake at 325° for 45 minutes. Combine 2 tablespoons butter and Worcestershire sauce; brush over turkey. Bake an additional 1 1/2 hours or until a meat thermometer registers 180°, brushing with butter mixture after 1 hour. Remove string; let stand 10 minutes before slicing into 8 equal portions.

  5. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook