Glazed Turkey with Cornbread Stuffing

  • Yield: 6 servings


1 onion, chopped
1/2cup chopped celery
3cups spinach, washed, torn and stemmed
1 1/2cups packaged cornbread stuffing
1/2cup fat-free canned chicken broth
1large egg white
1teaspoon dried thyme
1cup apricot-pineapple preserves
1tablespoon Dijon mustard
2tablespoons packaged dry onion soup and recipe mix
3pounds skinless, boneless turkey breasts
Salt and pepper


  1. Preheat oven to 350F.
  2. In a large skillet coated with nonstick cooking spray, saute onion and celery over medium heat until tender, 5 to 7 minutes. Stir in spinach and saute just until wilted, about 5 minutes. Remove from heat and add cornbread stuffing, chicken broth, egg white and thyme, stirring until well combined. Place stuffing in a 2-quart oblong baking dish coated with nonstick cooking spray.
  3. In a small bowl, mix together preserves, mustard and onion soup mix.
  4. Lay turkey on top of stuffing and season. Pour sauce over the top.  Bake, uncovered 1 hour, or until turkey is done. Baste with sauce during cooking, and cover loosely with foil during cooking if turkey browns too quickly.

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