Garlic & Herb Turkey Breast with Butternut Squash Sauce
Prep: 15 minutes plus standing
Bake: 1 hour • Makes: 6 (5 oz. turkey, 1/3 cup sauce) servings
1 cup chicken stock
1/4 cup Weis Quality Apple Cider
1/4 cup finely chopped white onion
1/4 cup Weis Quality Olive Oil, divided
1/2 teaspoon Weis Quality Salt, divided
1/2 teaspoon Weis Quality Black Pepper, divided
2 garlic cloves, minced
3 tablespoons finely chopped parsley, divided plus additional for garnish (optional)
1 tablespoon finely chopped chives
1 teaspoon finely chopped rosemary
1/4 teaspoon crushed red pepper flakes
1 boneless Weis Quality Skinless Turkey Breast (about 2-1/2 pounds)
1.Preheat oven to 375°. In 13 x 9-inch baking dish, stir squash, stock, cider, onion, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper.
2.In small bowl, stir garlic, 2 tablespoons parsley, chives, rosemary, crushed red pepper, and remaining 3 tablespoons oil, and 1/4 teaspoon each salt and pepper; rub all over turkey breast. Place turkey on top of squash mixture in baking dish; bake 1 hour or until internal temperature of turkey reaches 165°. Transfer turkey to cutting board; tent with aluminum foil and let stand 10 minutes.
3.Transfer squash mixture to blender; purée on high until smooth. Add remaining 1 tablespoon parsley; pulse to combine. Makes about 2 cups.
4.Slice turkey; serve with sauce garnished with parsley, if desired.
Approximate nutritional values per serving:
328 Calories, 12g Fat, (2g Saturated), 119mg Cholesterol, 430mg Sodium,
7g Carbohydrates, 2g Fiber, 2g Sugars, 0g Added Sugars, 46g Protein