Vegetable Stuffed Turkey Breast
|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.)
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