Ingredients Jump to Instructions ↓

  1. Nonstick cooking spray

  2. 1 medium onion, chopped

  3. 1/4 cups fat-free reduced-sodium chicken broth

  4. 1 package (8 ounces) corn bread stuffing mix

  5. 1 Granny Smith apple, diced

  6. 3/4 teaspoon dried sage, divided

  7. 3/4 teaspoon dried thyme, divided

  8. 1 boneless turkey breast (1-1/2 pounds)

  9. 1 teaspoon paprika

  10. 1/4 teaspoon black pepper

  11. 1 cup whole-berry cranberry sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. Coat 1-1/2-quart casserole with cooking spray; set aside. Coat large saucepan with cooking spray; heat over medium heat. Add onion; cook and stir 5 minutes . Add broth; bring to a simmer. Stir in stuffing mix, apple, 1/4 teaspoon sage and 1/4 teaspoon thyme. Transfer mixture to prepared casserole; set aside.

  2. Coat shallow roasting pan with cooking spray. Place turkey breast in pan, skin side up; coat with cooking spray. Mix paprika, remaining 1/2 teaspoon sage, 1/2 teaspoon thyme and pepper in small bowl; sprinkle over turkey. Spray lightly with cooking spray.

  3. Place turkey in preheated oven; roast 15 minutes . Reduce oven temperature to 350°F. Place stuffing in oven alongside turkey; continue to roast 35 minutes or until internal temperature of turkey reaches 170°F when tested with meat thermometer inserted into thickest part of breast. Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. (Internal temperature will rise 5° to 10°F during stand time.) Remove stuffing from oven; cover to keep warm. Carve turkey into thin slices; serve with stuffing and cranberry sauce, if desired.


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