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Whole Turkey Breasts

James's Cornbread Stuffed Breast

1 whl turkey breast on the bone (6 to 6 1/2 pounds)
1 1/2 tsp dried sage
1 1/2 tsp dried thyme
1 1/2 tsp dried thyme
1 1/2 tsp freshly ground black pepper
2 tbl olive oil
1 1/4 cup diced celery with leaves
1 cup chopped onion
1/2 cup fresh parsley chopped
2 tbl water or as needed
2 med Granny Smith apples cored and diced (about 2 1/2 c)
16 oz cornbread stuffing mix 2 bags
14 1/2 oz nonfat chicken broth (1 can),low-sodium
Glaze:
1/3 cup maple syrup
3 tbl Dijon-style mustard coarse grained

 Method :
Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels. In cup mix sage, thyme, and pepper. Rub 2 teaspoons over breast.
Preheat oven to 375 degrees F.
In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture. Cook, stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add a tablespoon or so of water. Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more. Spoon into large bowl. Add stuffing mix. In measuring cup add enough water to broth to equal 2 1/4 cups. Add to stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place roasting rack in pan over stuffing.
Place turkey breast on rack or directly on stuffing. Cover pan completely with foil.
Roast 1 1/2 hours.
In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast. Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until instant-read meat thermometer inserted in thickest part of breast registers 165 degrees. Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes. Carve into thin slices.
Yield: 12 servings