Turkey Breast with Dried Fruit
This is a good choice for smaller families celebrating Thanksgiving. The sauce is delicious over mashed potatoes or steamed brown rice.
- 1½ pounds bone-in turkey breast
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 tablespoon butter or plant sterol margarine
- ½ cup chopped prunes
- ½ cup chopped dried apricots
- 2 Granny Smith apples, peeled and chopped
- 1 cup Low-Sodium Chicken Broth
- ¼ cup Madeira wine
Sprinkle turkey with salt, pepper, and flour.
In large saucepan, heat olive oil and butter over medium heat. Add turkey and cook until browned, about 5 minutes. Turn turkey.
Add all fruit to saucepan along with broth and wine. Cover and bring to a simmer. Reduce heat to medium low and simmer for 55–65 minutes or until turkey is thoroughly cooked.
Serve turkey with fruit and sauce.
Fat: 6.01 grams
Saturated fat: 1.94 grams
Dietary fiber: 1.89 grams
Sodium: 127.28 mg
Cholesterol: 78.37 mg
Keep the Skin
Keeping the skin on chicken and turkey while it's baking ensures that the flesh will be moist and doesn't transfer much fat to the flesh. Just remove the skin and discard after cooking. The poultry will be much more flavorful and tender, and the fat content will be virtually the same as skinless.