Lemon Turkey with Couscous Stuffing Recipe

Lemon Turkey with Couscous Stuffing Recipe photo by Taste of Home

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"For a special-occasion main dish that's perfect for a small family gathering, try this moist tender turkey breast with its unusual dressing," suggests Kathi Graham of Naperville, Illinois. "Lemon and garlic flavor the meat, while raisins and shredded carrot add sweetness and color to the couscous stuffing."

This recipe is:

Healthy

Diabetic Friendly

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Lemon Turkey with Couscous Stuffing Recipe

Prep: 15 min. Bake: 1 hour 25 min. + standing

Yield: 8 Servings

15 85 100

Ingredients

1 bone-in turkey breast (4 to 4-1/2 pounds)
2 teaspoons olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper
STUFFING:
1-1/2 cups boiling water
1 cup uncooked couscous
1 medium carrot, shredded
1/2 cup raisins
1/3 cup chicken broth
1/4 cup slivered almonds, toasted
2 tablespoons minced fresh parsley

Directions

Carefully loosen turkey skin, leaving it attached at the back. Combine the oil, lemon juice, garlic, lemon peel, salt and pepper; spread under turkey skin. Place turkey to one side in a shallow roasting pan coated with cooking spray.
For stuffing, in a bowl, pour boiling water over couscous. Cover and let stand for 5 minutes or until water is absorbed. Add the remaining ingredients; toss to combine. Spoon stuffing into other side of pan, shaping into an 8-in. x 5-in. x 2-in. mound. Cover pan and bake at 325° for 45 minutes.
Uncover turkey; leave stuffing covered. Bake 40-50 minutes longer or until a meat thermometer reads 170°. Cover turkey with foil and let stand for 15 minutes before slicing. Serve with stuffing. Yield: 8 servings.

Nutritional Facts 4 ounces cooked turkey, skin removed, with 1/2 cup stuffing equals 303 calories, 4 g fat (1 g saturated fat), 94 mg cholesterol, 181 mg sodium, 26 g carbohydrate, 2 g fiber, 38 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.

Originally published as Lemon Turkey with Couscous Stuffing in Light & Tasty December/January 2002, p46