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Vegetable Stuffed Turkey Breast

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Ingredients
  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)
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.)

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Turkey
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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