Secret Recipes

Maple-Glazed Turkey Breast with Orange-Parsley Stuffing

• 1/3 cup maple syrup
• 3 Tbsp Dijon-style mustard
• 1 Tbsp margarine or butter
• 2 tsp Worcestershire sauce
• 1 (4 to 5-lbs) fresh or frozen whole turkey breast with bone, thawed
• 10 cups dry bread cubes
• 1 cup snipped parsley
• 1/2 cup chopped onion
• 2 tsp dried marjoram, crushed
• 4 tsp finely shredded orange peel
• 1 tsp dried thyme, crushed
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup mgargarine or butter, melted
• 2 large, slightly beaten eggs
• 1/2 cup water
• 1/3 cup orange juice

For glaze, in a small saucepan combine maple syrup, mustard, 1 tablespoon margarine or butter, and Worcestershire sauce. Cook and stir over medium heat until margarine or butter melts. Set aside.

Rinse turkey; pat dry. Place turkey, skin side up, in a shallow roasting pan. Bake, uncovered, in a 325°F. oven for 2 to 2-1/2 hours or until a meat thermometer inserted in thickest part registers 170°F. Brush with glaze during the last 30 minutes of roasting.

Meanwhile, in a large mixing bowl combine dry bread cubes, parsley, onion, orange peel, marjoram, thyme, garlic, salt, and pepper. Mix well. In a small mixing bowl stir together the 1/4 cup melted margarine or butter, eggs, water, and orange juice. Toss with bread mixture; if necessary, add more water for desired moistness. Spoon stuffing into a 3-quart casserole.

Bake stuffing, uncovered, alongside turkey during the last 50 minutes of roasting or until stuffing is heated through.

Make-ahead tip: Prepare stuffing up to 8 hours before baking. Cover and chill. Allow 1 to 1-1/4 hours to bake chilled stuffing.

Servings:

8 to 10