Turkey Breast Stuffed with Wild Rice, Fruit and Herbs

Think outside the box this Thanksgiving! Instead of cooking and serving a whole turkey, try a leaner alternative with this turkey breast recipe – perfect for dinner party entrées.

Nutrition Facts

Serving Size: 1/6 recipe

  • Calories 415
  • Carbohydrate 37 g
  • Protein 35 g
  • Fat 15 g
  • Saturated Fat 1.5 g
  • Sugars 17 g
  • Dietary Fiber 5 g
  • Cholesterol 750 mf
  • Sodium 215 mg
  • Potassium 730 mg

This Recipe Serves 6

Ingredients

415 calories
37 grams of carbohydrate
35 gram of protein
15 grams of fat
1.5 gram of saturated fat
17 grams of sugar
5 gram of dietary fiber
750 mg of cholesterol
215 mg of sodium
730 mg of potassium
425 mg of phosphorus

Instructions

  1. Rinse rice under running water and pick out any grains that do not look good to you. Place rice, shallots, bay leaf, salt and stock in a 4-quart pan and cook until rice is tender, fruit, nuts and pepper. Set aside to cool before stuffing turkey breast.
  2. Preheat oven to 400°F. Place turkey breast on cutting board and butterfly. Pound to even thickness. Season with Salt & Pepper Blend.
  3. Place stuffing over turkey breast and roll turkey breast to enclose. Tie at 3-inch intervals. Place on roasting rack and roast for approximately 45-60 minutes or until meat thermometer reads 155-160°F. Let rest at least 15 minutes before slicing. Remove skin before eating.

Choices/Exchanges: 1 Starch, 1 Fruit, 1 Vegetable, 4 Lean Meat, 1 1/2 Fat

From The Healthy Home Cookbook by Barbara Seelig-Brown

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