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.)