“This mixture really meant for a wonderful dish!”

INGREDIENTS

1 – 3 pound boneless skinless turkey breast

For the Stuffing:

2 tbsp.   light margarine
1/4 cup onion, chopped fine
1/4 cup celery, chopped fine
1/4 cup carrot, grated
1/2 cup low fat chicken broth
1/2 tsp.  poultry seasoning
1/8 tsp.  salt & pepper
2 cups dry bread cubes

For the Cranberry Glaze:

1 6-ounce can cranberry sauce
2 tbsp.  brown sugar
1 tbsp.  lemon juice
1/2 tsp.   ground ginger

DIRECTIONS 

1. Melt butter in a skillet heated to medium.
2. Add onion, celery and carrots and sauté until onion is transparent (5 minutes).
3. Add broth and seasonings and mix well.
4. Remove from heat and add bread cubes.
5. Mix thoroughly and set aside to cool.

1. Mix all ingredients well in a medium-size bowl.
2. Set aside one half the glazes in a small dish to serve with meat.
3. Preheat the oven to 325 degrees F.

1. Place breast flat on a cutting surface and slice through meat with knife parallel to cutting board.
2. Leave last inch intact and open up breast like a book.
3. Cover turkey with plastic wrap and pound to an even thickness with a meat mallet.
4. Spoon the stuffing onto one side of the breast.
5. Fold other side over and secure with toothpicks along cut edges.
6. Place on an oil sprayed roasting pan.
7. Pour half the cranberry glaze over stuffed turkey spreading it out over top of the breast.
8. Bake in oven for 1 – 1 1/2 hours, until juices are no longer pink when you slice into meat.
9. Remove from heat and let sit for 5 minutes before slicing.