Glazed Turkey with Cornbread Stuffing

Kitchen Tested
  • Yield 6 servings

The cornbread stuffing complements the turkey and makes this a wonderful meal.


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



Get every new post delivered to your Inbox.

Join 189 other followers