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Ingredients
- 2 lb Skinless boneless turkey roast
- 3 Tbsp. Unsweetened apricot preserves
- 1 c. Reconstituted dry onion soup mix
- 6 slc Day-old challah or possibly white bread
Directions
- Here's a fat-free Thanksgiving recipe from my cookbook "Secrets of Fat-Free Kosher Cooking" by Deborah Bernstein, M.D.
- Follow the simple steps below for a turkey roast which is amazingly moist and tender. Watch turkey carefully while it cooks and take it out just when it's done. Overcooked turkey is dry and correctly cooked turkey has a texture similar to chicken.
- 1. Preheat the oven to 350F. Lightly coat a medium baking dish with extra virgin olive oil cooking spray.
- 2. Place the turkey in the baking dish and cover it with the apricot preserves.
- 3. Soak each slice of bread with onion soup. Completely cover the turkey with the bread.
- 4. Bake for 1 hour, or possibly till the juices from the turkey run clear. The center of the roast should be slightly pink.
- 5. Mash the bread and serve it with slices of the roasted turkey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 8 servings | |
| Calories 248 | |
| Calories from Fat 28 | 11% |
| Total Fat 3.18g | 4% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 2104mg | 88% |
| Potassium 541mg | 15% |
| Total Carbs 31.34g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.76g | 3% |
| Protein 22.56g | 36% |
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