Maple-Glazed Roast Turkey Breast With Cornbread Stuffing Recipe

Origin: America      Period: Traditional

Ingredients

3kg turkey breast
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
Freshly-ground black pepper
2 tbsp olive oil
280g diced celery — with leaves
180g finely-chopped onion
80g freshly-chopped parsley
2 tbsp water, or as needed
2 medium Granny Smith apples, cored and diced
350g cornbread stuffing mix
450ml chicken broth
80ml maple syrup
3 tbsp coarse-grained Dijon-style mustard

Maple-Glazed Roast Turkey Breast With Cornbread Stuffing Preparation:

Method:

Remove the skin and excess fat from turkey breast then rinse the turkey meat and blot dry with paper towels. In a cup mix the sage, thyme, and pepper. Rub 2 tsp of this herb mixture over the turkey breast.

In large no-stick pan heat oil over medium heat. Add the celery, onion, parsley, and remaining herb mixture. Cook, stirring frequently, until the vegetables are slightly softened (about 3 to 4 minutes). If the skillet gets dry, add a tablespoon or so of water. Stir in the apples and another tablespoon water. Cook, stirring, for 2 to 3 minutes more.

Spoon the mixture into large bowl and add the stuffing mix and add 500ml water or stock. Toss gently to mix then spoon into the base of a roasting pan. If desired, place roasting rack in the pan over the stuffing. Place the turkey breast on the rack (or directly on the stuffing). Cover the pan completely with foil and place in an oven pre-heated to 180°C and roast for 1 1/2 hours.

In a medium bowl, mix the maple syrup and mustard together to form a glaze. Remove the foil from the bird and spoon about one-third of glaze over the breast.

Roast, uncovered for a further 30 to 40 minutes, basting two or three times with remaining glaze. Test the bird at the end to ensure the juices run clear. If they do not continue roasting for a further 15 minutes and test again.

Transfer the turkey to a platter and the stuffing to a covered serving dish. Let turkey stand 20 minutes then carve into thin slices.

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