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Vegetable Stuffed Turkey Breast

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  Chopped onion 3⁄4 Cup (12 tbs)
  Margarine 2 Tablespoon, divided (Fleischmann'S)
  Cooked long grain rice 1 Cup (16 tbs) (Regular)
  Shredded carrots 1 Cup (16 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Egg beaters 1⁄4 Cup (4 tbs)
  Poultry seasoning 1⁄2 Teaspoon
  Whole turkey breast 5 Pound (1 Piece)

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.)

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 684 Calories from Fat 278

% Daily Value*

Total Fat 31 g47.6%

Saturated Fat 8 g40.1%

Trans Fat 0 g

Cholesterol 245.7 mg81.9%

Sodium 265.2 mg11.1%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.6 g6.6%

Sugars 2.1 g

Protein 85 g170.1%

Vitamin A 95.2% Vitamin C 10.6%

Calcium 7.3% Iron 28.6%

*Based on a 2000 Calorie diet

Vegetable Stuffed Turkey Breast Recipe