Courtesy of Bobby and Jamie Deen
Hi Friends,
Great News! The Deen brothers are sharing some of their recipes with us. Although, it's the day after Thanksgiving we are still bringing you delicious turkey dishes for the upcoming Christmas dinner plans.
119 Fewer Calories
13 g Less Fat
Ingredients:
1 tablespoon plus 1/2 teaspoon canola oil
1/2 pound shiitake mushrooms, stems removed, caps roughly chopped
1 onion, finely chopped
2 celery stalks, finely chopped
1 Granny Smith apple, cored and chopped
1 tablespoon chopped fresh sage, or 1/2 teaspoon dried sage
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1 cup crumbled cornbread
1/2 cup dried cranberries, chopped
3/4 cup reduced-sodium chicken broth
1/4 cup toasted pecans, coarsely chopped
1 tablespoon melted butter
1 (3-pound) boneless turkey breast half
1 teaspoon fennel seeds, coarsely chopped
1/2 teaspoon pepper
Directions:
Preheat the oven to 400°F. Spray a small roasting pan with nonstick spray.
To make the filling, heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat. Add the mushrooms, onion, and celery, and cook, stirring occasionally, until softened, about 5 minutes. Add the apple, sage, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until tender, 5 minutes. Remove from the heat. Stir in the cornbread, cranberries, 1/4 cup of the broth, pecans, and butter until well mixed. Let cool 10 minutes.
Meanwhile, place the turkey breast, skin-side down, on a cutting board. Holding a sharp knife parallel to the board and starting at one long side, cut three quarters of the way through and open up turkey like a book. Place the turkey, skin-side down, between 2 sheets of plastic wrap. With a rolling pin or meat mallet, pound the turkey to a 10 x 15-inch rectangle. Remove and discard the plastic wrap. Spread the mushroom mixture onto the turkey, leaving a 3/4-inch border. From one short side, roll up the turkey jelly-roll fashion. Do not roll too tightly or the filling will slip out of the ends. Tie the rolled turkey at 2-inch intervals with kitchen string. Place, skin-side up, into the roasting pan.
Combine the fennel seeds, the remaining 1/2 teaspoon oil, remaining 1/2 teaspoon salt, and the pepper in a small bowl. Rub the spice mixture all over the top of the turkey. Pour the remaining 1/2 cup of broth around the turkey. Roast, uncovered, until an instant-read thermometer inserted in the center of the roast registers 155°F, about 1 hour and 10 minutes. Transfer the roast to a cutting board. Cover loosely with foil and let rest 15 minutes. Remove the string before slicing. Arrange the slices on a platter. Spoon the pan juices over and serve at once.
Prep Time: 25 min
Cook time: 1 hour 10 min
Difficulty: moderate
Servings: 8
Per Serving (1/8th of roast): 326 Cal; 43 g Protein; 9 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 17 g Carb; 2 g Fiber; 8 g Sugar; 49 mg Calcium; 3 mg Iron; 680 mg Sodium; 106 mg Cholesterol
Original recipe courtesy Paula Deen: Stuffed Turkey Breast
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen
Happy Holidays from your friends at Interior Design!
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Live well,
Yvonne
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