Turkey Breast With Cranberry Almond Stuffing

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   Preheat oven to 350u00b0F. Rub turkey all over with canola oil, salt and pepper. Cut away any excess skin from turkey's neck. Place in a roasting pan with a rack, breast side down. Roast for 1 hour, then use tongs to turn breast side up, and roast 45 more minutes, or until a meat thermometer inserted in the thickest part of the breast registers 170u00b0F. Meanwhile, bring 1 1/2 cups of water and the butter to a boil; add stuffing mix and cranberries, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in almonds. Serve stuffing alongside turkey.

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   Nutrition information per serving:

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   Calories 339, Cholesterol 113 mg, Total fat 20 g, Fiber 2 g, Saturated 7 g, Calcium 47 mg, Monounsaturated 7 g, Magnesium 46 mg, Polyunsaturated 4 g, Sodium 237 mg, Carb 13 g, Potassium 337 mg, Protein 28 g, Vitamin E 3 mg

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   To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350u00b0F oven and bake 7-10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

* Per serving · 4 servings · Values may vary.

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