Stuffed Tomatoes

What you need

1/2 lbs turkey breast, shredded

1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise

1 stalk celery, finely chopped (about 1/3 cup)

¼ cup chopped almonds

2 Tbsp finely chopped red onion

2 Tbsp chopped bacon

 Grated peel and juice from 1/2 of a medium lemon

4 medium tomatoes

 PREMIUM Unsalted Tops Saltine Crackers

 parsley

Make it

MIX turkey, mayo, celery, onion, almonds, bacon, lemon peel and juice.

CUT each tomato into wedges, cutting down to within 1/2 inch of bottom. (Do not cut all the way through tomato.)

SPOON tuna mixture into tomatoes. sprinkle with parsley and Serve with crackers

Maple-Brined Turkey Breast with Mushroom Pan Gravy

Ingredients


3 quarts water
1 1/2 cups maple syrup
1 cup packed brown sugar
3/4 cup low-sodium soy sauce
1/4 cup kosher salt
1 teaspoon whole black peppercorns
6 garlic cloves, crushed
3 bay leaves
2 (2-pound) boneless turkey breast halves
1 teaspoon freshly ground black pepper, divided
Cooking spray
1 tablespoon olive oil
1/4 cup chopped shallots
2 cups finely chopped cremini mushrooms
4 cups fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
1/4 cup chilled butter
1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.

2. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.

3. Preheat oven to 400°.

4. Bake turkey at 400° for 45 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.

5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.

Cooking Light

NOVEMBER 2009

Now Herb This!

Let me ask the question? What do you know about herbs? yes, they are plants, and most are green, and we all know that line in the song, "parsely, sage, rosemary, and thyme", and they can be used to really bring a meal together.
but what do we really know about herbs and cooking? And do you know the difference between and herb and a spice?
we know cilantro is good in mexican cooking, and basil is good in italian cooking. we all know how to make sage butter but how do you use it?
I am starting a series. the first part is on cooking with herbs, and the second part is healing with herbs.

 The Complete Book of Herbs: A Practical Guide to Growing and Using Herbs