Vegetable Stuffed Turkey Breast Recipe
Summary
Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Onion | 3/4 Cup (16 tbs), chopped | |
| 2 tablespoons Fleischmann's Margarine, divided | ||
| 1 cup cooked regular long-grain rice | ||
| Carrots | 1 Cup (16 tbs), shredded | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Egg Beaters | 1/4 Cup (16 tbs) | |
| Poultry seasoning | 1/2 Teaspoon | |
| 1 whole turkey breast (about 5 pounds) | ||
Directions
In small skillet, over medium heat, saute onion in 1 tablespoon margarine until tender; set aside.
In large bowl, combine rice, carrots, mushrooms, parsley, Egg Beaters and poultry seasoning; stir in onion.
Remove skin from turkey breast.
Place rice mixture into cavity of turkey breast; cover cavity with foil.
Place turkey, breast-side up, on rack in roasting pan.
Melt remaining margarine; brush over turkey.
Roast at 350°F according to package directions or until meat thermometer registers 170°F.
If necessary, tent breast with foil after 30 minutes to prevent overbrowning.
Let turkey stand 15 minutes before carving.
Portion 3 ounces sliced turkey and 1/2 cup stuffing per serving. (Freeze remaining turkey for another use.)
In large bowl, combine rice, carrots, mushrooms, parsley, Egg Beaters and poultry seasoning; stir in onion.
Remove skin from turkey breast.
Place rice mixture into cavity of turkey breast; cover cavity with foil.
Place turkey, breast-side up, on rack in roasting pan.
Melt remaining margarine; brush over turkey.
Roast at 350°F according to package directions or until meat thermometer registers 170°F.
If necessary, tent breast with foil after 30 minutes to prevent overbrowning.
Let turkey stand 15 minutes before carving.
Portion 3 ounces sliced turkey and 1/2 cup stuffing per serving. (Freeze remaining turkey for another use.)
Chef
