DirectionsStep1Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.Step2If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.Step3In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about …Step4Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.Step5Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.Step6Trim the fat and remove the tenderloin.Step7Place the turkey breast on a plastic cutting board and butterfly it open (see notes).Step8Then cover the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle shape.Step9Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.Step10Roll it jelly roll style and top with the skin.Step11Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine. Cut off extra twine. Spread the butter on top.Step12Preheat oven to 375°F. Set the rack to the center of the oven.Step13Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minu…Step14Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.Step15Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.Step16Cover and simmer over low heat for 8 to 10 minutes or until thickened. Discard the herbs.Step17Cut off the twine on the breast and slice into 12 slices. Serve with gravyIngredientsIngredients1 Large Boneless Turkey Breast Half (with skin, about 2 1/2 lbs)1 ¼ teaspoonsKosher Salt8 piecesTwine (cooking)1 teaspoonSalted Butter (softened)5 ouncesWhole Wheat French Bread (cut into small cubes)½ tablespoonButter½ Medium Onion (minced)1 large stalkCelery (minced)4 Fresh Sage Leaves (minced)¼ cupParsley (chopped)1 ¼ teaspoonsPoultry Seasoning (or turkey)¼ teaspoonKosher Salt And Fresh Pepper (to taste)1 Large Egg (beaten)¾ cupsChicken Broth2 tablespoonsDried Cranberries (chopped)1 pieceReynolds Wrap Heavy Duty Foil2 cupsChicken Broth (or turkey)2 leavesFresh Sage¼ cupAll-Purpose Flouradd Kosher Salt (and freshly ground black pepper)See moreNutritionalNutritional484 Calories12 gTotal Fat19 gCarbohydrate1,700 mgSodium68 gProteinFrom skinnytaste.comRecipeDirectionsIngredientsNutritional
Skinny Stuffing
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WebPreheat oven to 350 degrees. If using a muffin pan be sure to use muffin liners. In a mixing bowl, whisk together egg whites, broth, and seasonings. Add remaining ingredients and stir well to combine, making sure all …
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WebAug 23, 2021 · Spray a 9×13 inch baking dish with cooking spray. In a medium pot, melt the butter over medium heat. Add the onion, celery, sage, salt, and black pepper. Simmer until the vegetables are softened, …
WebRemove from heat and hold. Combine turkey and gravy and spread evenly in the bottom of a 2-qt casserole dish. Next, spoon half of the cranberry sauce (¾ cup) on top of the …
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WebNUTRITION INFORMATION 1 Serving Calories 275 (Calories from Fat 20) Fat 3g (Saturated 1g) Cholesterol 75mg Sodium 160mg Carbohydrate 41g (Dietary Fiber 6g) …
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