You may want to prepare this meal quite often—not just for the holidays—when you see how easy it is.

　　

Ingredients

serves 6, 3 ounce turkey and 1/4 cup gravy per serving

　　

Stuffing

1 medium rib of celery, diced

　　1 leek (white part only) or 1/2 small onion, diced

　　1/2 6-inch whole-wheat pita, torn into small pieces

　　1/2 cup dried sweetened cranberries

　　1/4 cup fat-free, low-sodium chicken broth

　　1 teaspoon dried sage

　　1/8 teaspoon pepper

　　1 1 1/2-pound boneless, skinless turkey breast, butterflied, all visible fat discarded

　　1 tablespoon canola or corn oil

　　2 cups fat-free, low-sodium chicken broth

　　1/4 cup all-purpose flour

　　1/2 cup water

　　

Step 1

In a medium bowl, stir together the stuffing ingredients.

　　

Step 2

If your butcher wouldn’t butterfly the turkey breast, cut it lengthwise down the center, almost in half; don’t cut completely through it. Lay it out flat between two pieces of plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.

　　

Step 3

Spoon the stuffing down the middle of the turkey. Roll the turkey around the stuffing. Tie at 2-inch intervals with kitchen twine.

　　

Step 4

Preheat the oven to 350°F.

　　

Step 5

In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Brown the turkey for 2 minutes on each side. Pour 2 cups broth over the turkey.

　　

Step 6

Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170°F. Transfer the turkey to a carving board, leaving the liquid in the Dutch oven. Let the turkey rest while you make the gravy.

　　

Step 7

Bring the broth to a boil over medium-high heat.

　　

Step 8

Meanwhile, put the flour in a small bowl. Pour in the water, whisking to dissolve. Whisk into the boiling broth. Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently. Remove from the heat.

　　

Step 9

Slice the turkey into 6 pieces. Serve with the gravy.

　　

Cook’s Tip on Mesh

Step 10

Kitchen twine is a great way to secure roasts and help them keep their shape while cooking. Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast. Many butchers will sell—or perhaps even give—you a small amount of mesh to use at home. For large quantities, check restaurant supply or specialty stores.

　　

nutrition information

Step 11

(Per Serving)

　　

Step 12

Calories: 231

　　

Step 13

Total Fat: 4.5g

　　

Step 14

Saturated: 1.0g

　　

Step 15

Trans: 0.0g

　　

Step 16

Polyunsaturated: 1.0g

　　

Step 17

Monounsaturated: 2.0g

　　

Step 18

Cholesterol: 68mg

　　

Step 19

Sodium: 130mg

　　

Step 20

Carbohydrates: 18g

　　

Step 21

Fiber: 1g

　　

Step 22

Sugars: 9g

　　

Step 23

Protein: 29g

　　

Step 24

Dietary Exchanges

　　

Step 25

1 Carbohydrate

　　

Step 26

3 Lean Meat

　　American Heart Association Quick & Easy Meals