This makes an easy Thanksgiving entree for 4 people, and leaves some leftovers.
1 (5 to 6 pound) fresh whole turkey breast
Canola oil, salt and pepper for seasoning turkey
1/4 cup unsalted butter
1 (6-ounce) box cornbread stuffing mix
1/3 cup dried cranberries or halved fresh cranberries
1/3 cup slivered almonds, roasted
How to Make It
Preheat oven to 350°F. Rub turkey all over with canola oil, salt and pepper. Cut away any excess skin from turkey's neck. Place in a roasting pan with a rack, breast side down. Roast for 1 hour, then use tongs to turn breast side up, and roast 45 more minutes, or until a meat thermometer inserted in the thickest part of the breast registers 170°F. Meanwhile, bring 1 1/2 cups of water and the butter to a boil; add stuffing mix and cranberries, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in almonds. Serve stuffing alongside turkey.
Nutrition information per serving: Calories 339, Cholesterol 113 mg, Total fat 20 g, Fiber 2 g, Saturated 7 g, Calcium 47 mg, Monounsaturated 7 g, Magnesium 46 mg, Polyunsaturated 4 g, Sodium 237 mg, Carb 13 g, Potassium 337 mg, Protein 28 g, Vitamin E 3 mg
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
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