Volk Enterprises, Inc Cookbook

MAPLE-GLAZED ROAST TURKEY BREAST IN A CORNBREAD NEST

To easily tell when the turkey breast is done, purchase a bone-in turkey breast equipped with Volk's Pop-Up^® Timer.
Servings: 12

Ingredients

1		whole turkey breast on the bone (6 to 6 1/2 pounds)
1 1/2	teaspoons each	dried sage and thyme and freshly ground black pepper
2	tablespoons	olive oil
1 1/4	cups	diced celery, with leaves
1	cup	chopped onion
1/2	cup	chopped fresh parsley
2	tablespoons	water, or as needed
2	medium	Granny Smith apples, cored and diced (about 2 1/2 cups)
2	bags (8 ounces each)	cornbread stuffing mix
1	can (14 1/2 ounces)	fat-free reduced-sodium chicken broth

Glaze:

1/3	cup	maple syrup
3	tablespoons	coarse-grained Dijon-style mustard

Preparation

Remove skin and excess fat from turkey breast.
Rinse turkey. Blot dry with paper towels.
In cup mix sage, thyme, and pepper. Rub 2 teaspoons over breast.
Preheat oven to 375 degrees F.
In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture.
Cook, stirring frequently, until vegetables are slightly softened - 3 to 4 minutes. If skillet gets dry, add a tablespoon or so of water.
Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more.
Spoon into large bowl. Add stuffing mix.
In measuring cup, add enough water to broth to equal 2 1/4 cups. Add to stuffing. Toss gently to mix. Spoon into roasting pan.
If desired, place roasting rack in pan over stuffing.
Place turkey breast on rack or directly on stuffing. Cover pan completely with foil.
Roast 1 1/2 hours.
In medium bowl mix glaze ingredients.
Remove foil from bird. Spoon about one-third of glaze over breast.
Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze or the buttonhead of Timer "pops" up.
Transfer turkey to platter and stuffing to covered serving dish.
Let turkey stand 20 minutes. Carve into thin slices.