Glazed Turkey Breast with Sweet Potato Stuffing

Look for a turkey breast that is not prebasted.  The basing ingredients may include saturated fats and add unnecessary calories.

10 Servings

3 large sweet potatoes (about 2 pounds), peeled and cut into 2-inch pieces
1 large orange - grated rind and juice of
2 tablespoons unsalted margarine
1 large yellow onion, chopped
1 medium-size carrot, peeled and chopped
1 medium-size stalk celery, chopped
1/2 cup peeled and chopped parsnip
1 teaspoon dried sage, crumbled
1 fresh turkey breast (about 5 pounds)
nonstick cooking spray

1.  Preheat the oven to 450 degrees F.  Place the sweet potatoes in a medium-size saucepan, cover with boiling unsalted water, and cook, covered, for 15 minutes or until tender when pierced with a knife.  Drain well and mash.  Stir in the grated orange rind.

2.  Meanwhile, melt 1 tablespoon of the margarine in a 10-inch skillet over moderate heat.  Add the onion, carrot, celery, and parsnip, and cook for 10 minutes, stirring frequently.  Add the sage.  Blend the mixture into the mashed sweet potatoes.  Let the mixture cool slightly, then spoon it into both cavities of the turkey breast.  Secure the neck skin with toothpicks.

3.  Lightly coat a 13"x9"x2" baking pan with the cooking spray.  Place the turkey breast in the pan and rub the skin with the remaining margarine.  Insert a meat thermometer into the thickest part and roast for 30 minutes.  Reduce the oven temperature to 375 degrees F. and roast, basting occasionally with the orange juice, for 45 more minutes or until the thermometer registers 180 degrees F.  If the turkey browns too quickly, cover it loosely with aluminum foil.

4.  Remove from the oven and let stand at room temperature for 10 minutes before carving.

Source:  Reader's Digest Great Recipes for Good Health

One Serving:

Calories  323
Total Fat  7 g
Saturated 2 g
Cholesterol  95 mg
Protein  43 g
Carbohydrates  21 g
Sodium  109  mg
Added Sugar  0
Fiber  2 g