An easy Thanksgiving entree for 4 people, and leaves some leftovers.
Turkey Breast With Cranberry Almond Stuffing
Savories & Sides
1 (5 to 6 pound) fresh whole turkey breast
Canola oil, salt and pepper for seasoning turkey
1/4 cup unsalted butter
1 (6-ounce) box cornbread stuffing mix
1/3 cup dried cranberries or halved fresh cranberries
1/3 cup Mandelin Blanched Slivered Almonds, roasted
Preheat oven to 350°F. Rub turkey all over with canola oil, salt and pepper. Cut away any excess skin from turkey's neck.
Place in a roasting pan with a rack, breast side down. Roast for 1 hour, then use tongs to turn breast side up, and roast 45 more minutes, or until a meat thermometer inserted in the thickest part of the breast registers 170°F.
Meanwhile, bring 1 1/2 cups of water and the butter to a boil; add stuffing mix and cranberries, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in almonds.
Serve stuffing alongside turkey.
Almond Board or California