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Walnut-Stuffed Turkey Breast with Cider Gravy

Save time and effort this year by roasting a turkey breast rather than a full bird. Plan about 1 pound of breast meat for each person and you will surely have leftovers. Cut down on the salt by skipping the brining process. Instead opt for this creative herb and walnut mixture to give the meat flavor and keep it tender.

Ingredients:

  • 1 cup roasted walnuts

  • 1 1/2 tsp. dried thyme

  • 1/4 tsp. ground sage

  • 2 tsp. olive oil, divided

  • 1/2 tsp. sea salt

  • Freshly ground black pepper

  • 6-7 lb. whole turkey breast

  • 1 Granny Smith apple, peeled, cored and quartered

  • 3/4 lb. large shallots, quartered

  • 3 cups fat-free, reduced sodium chicken broth

  • 1/2 cup apple cider

  • 1 Tbsp. apple cider vinegar

  • 2 Tbsp. whole wheat flour

  • Sea Salt and ground black pepper

(As always, for the healthiest version of this recipe use organic content as much as possible)

Instructions:

Preheat the oven to 425 degrees.

In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.

Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil.

Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.

Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter. Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.

Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to pan with wooden spoon. When liquid is reduced to 1/4 cup, remove from heat and whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.

Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut stuffing beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Makes 10 servings.

Per serving: 300 calories, 9 g total fat (1 g saturated fat), 11 g carbohydrate,
44 g protein, 1 g dietary fiber, 200 mg sodium.

To see more of our collection of healthy holiday recipes:

Healthy Holiday Recipes

To see even more healthy recipes, click HERE.

 

   

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.