Title: Baked Squash and Turkey Breast Roast
Categories: Turkey Poultry
Yield: 8 Servings
| 1 | pk | Boneless fresh turkey breast roast; about 2lb |
| 1/3 | c | Red currant jelly |
| 1/4 | c | Chicken broth |
| 2 | tb | Margerine |
| 1/2 | ts | Allspice |
| 1/4 | ts | Pepper |
| 2 | | Acorn squash cut into fourths, se |
Heat oven to 350. Place turkey breast roast in 13x9 (3 qt) baking dish. In
small saucepan, combine jelly, chicken broth, margerine, allspice and
pepper; cook over med heat until jelly and margerine melt. Drizzle half of
mixture over turkey. Cover loosely with foil. Roast at 350 for 45 mins.
Remove foil. Place squash around turkey. Drizzle with remaining jelly
mixture. Roast an additional 30-45 mins or until thermometer pops up and
squash is tender, basting occasionally. Let turkey stand 10 mins before
slicing. Serve any remaining pan juices over turkey and squash. Per
serving: 201 cals, 16% cals from fat, 26g prot, 16g carb, 4g fat, 71mg
chol, 82mg sodium From The Turkey Store's A Fresh Approach Cookbook