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Serving Size : 6 2 cups fat-free reduced-sodium chicken broth 1 cup uncooked quick-cooking barley 1/2 cup chopped onion 1/2 cup dried cranberries 2 tablespoons slivered almonds -- toasted 1/2 teaspoon rubbed sage -- (dry) 1/2 teaspoon garlic-pepper seasoning Nonstick cooking spray 1 (2-pound) fresh
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TURKEY BREAST WITH EGG NOODLE STUFFING 8 - oz fine egg noodles(about 4 cups) 1 - tbsp salt 3 - qts. boiling water 1 - frozen turkey breast(about 5 lbs), thawed 1/4 - cup butter 3/4 - cup chopped onion 3/4 - cup celery 1/3 - cup chopped parsley 1/4 - cup turkey broth 1/2 - tsp poultry seasoning 1/4 -
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turkey breast with pancetta, salami and corn bread stuffing anyone who has ever cooked a turkey has a war story to offer. the trouble is that the different parts all cook at different time...o, to feed two, just buy a breast. I went to the butcher, had him slice me a single breast...one with
thelovebite.com

Preheat oven to 350 degrees F. Prepare stuffing: In 12-inch nonstick skillet, in oil, cook onion and celery on medium 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Remove skillet from heat; stir in dried spinach, thyme, sage, 3/4 cup chicken broth, salt,
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From the Diabetic Gourmet Magazine. The exchanges are: 3-1/2 Lean Meat. (Carbohydrates: 2.16 g)
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Heat a 10-inch skillet over medium heat. Add the butter and oil. Add the shallots and sauté about 2 minutes. Add the garlic, mushrooms, salt and pepper; sauté until mushrooms are lightly browned. Add the breadcrumbs, sage and marjoram. Reduce heat to medium-low and sauté until
teriskitchen.com
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Turkey Breast with Stuffing