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Turkey With Cranberry Stuffing

main dishes, turkey

2 turkey breast tenderloins
-- (about 1-1/4 pounds)
1/2 cup coarsely chopped cranberries
2 tablespoons packed brown sugar
1 1/2 cups soft bread cubes
2 tablespoons sliced green onions
-- (with tops)
2 tablespoons orange juice
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Nutmeg-Orange Sauce
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
1 Dash salt
1 cup orange juice

Heat oven to 400 degrees. Spray square pan, 9 X 9 X 2 inches, with nonstick cooking spray. Cut pocket lengthwise in turkey breast tenderloins to within 1/2 inch of ends. Mix cranberries and brown sugar in medium bowl. Stir in remaining ingredients except Nutmeg-Orange Sauce. Spoon cranberry mixture into pockets in turkey; secure with wooden picks. Place in pan. Cover and bake 40 to 45 minutes or until juices run clear. Serve with Nutmeg-Orange Sauce. 4 SERVINGS (WITH ABOUT 2 TABLESPOONS SAUCE EACH).

NUTMEG-ORANGE SAUCE Mix cornstarch, nutmeg and salt in 1-1/2-quart saucepan. Gradually stir in orange juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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