Prep: 25 minutes plus standing
Roast: 1 hour • Serves: 6
2 PICS garlic cloves, minced
2 tablespoons PICS olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon fresh chopped thyme
1 PICS large egg
3 cups cubed sourdough bread
3/4 cup PICS chicken broth
1/2 cup chopped white onion
1/3 cup chopped celery
1/2 teaspoon fresh chopped sage
1/2 teaspoon PICS ground black pepper
1 large Market 32 sweet potato, peeled and cut into 1-inch pieces
1/2 teaspoon PICS ground cinnamon
2 cups fresh green beans
1 cup sliced Market 32 white mushrooms
1/4 cup PICS chopped pecans
1/4 cup sweetened dried cranberries
1.Preheat oven to 400°. Place turkey on 1 side of rimmed baking pan. In small bowl, whisk 1 garlic clove, 1 tablespoon oil, 3/4 teaspoon salt and thyme; rub over turkey. Roast turkey 20 minutes.
2. In large bowl, gently mix egg, bread, broth, onion, celery, sage, 1/4 teaspoon pepper, remaining 1 garlic clove and 1/4 teaspoon salt.
3. In medium bowl, toss potato, cinnamon, 1/2 tablespoon oil and 1/4 teaspoon salt.
4. Transfer turkey breast to large plate; spread bread mixture on 1 side of pan where turkey was roasted and top with turkey breast. Spread potato mixture on pan opposite turkey; roast 15 minutes.
5. In large bowl, toss green beans, mushrooms, remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Remove pan from oven; push potato mixture to upper part of pan. Spread green bean mixture below potato mixture; roast 15 minutes. Sprinkle potato mixture with pecans and cranberries; roast 10 minutes or until internal temperature of turkey reaches 165° and vegetables are tender. Let turkey stand 5 minutes before slicing. Makes about 3 cups stuffing, 2 cups potato mixture and 2 cups green bean mixture.
Approximate nutritional values per serving (4 ounces turkey, 1/2 cup stuffing, 1/3 cup potato mixture, 1/3 cup green bean mixture):
419 Calories, 12g Fat, 2g Saturated Fat, 127mg Cholesterol, 930mg Sodium,
35g Carbohydrates, 4g Fiber, 10g Sugars, 5g Added Sugars, 43g Protein