Walnut Stuffed Turkey Breast with Cider Gravy - 11g Carbs, 1g Fiber
By: Dana Jacobi
Servings: 10
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 flour
Salt and ground black pepper
1 cup roasted walnuts
1 1/2 tsp dried thyme
1/4 tsp ground sage
2 tsp canola oil, divided
1/2 tsp salt
Freshly ground black pepper
6-7 lb whole turkey breast
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, off heat,
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.
Servings: 10
Nutrition per Serving:
300 Calories, 9g Total Fat, 1g Saturated Fat, 44g Protein,
11g Carbs, 1g Dietary Fiber, 200mg Sodium
