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Turkey Breast in Mole Verde Sauce

  • Prep 30 min
  • Total 3 hr 0 min
  • Ingredients 16
  • Servings 8

Ingredients

Turkey Breast

1/4
cup butter, melted
1/4
cup dry white wine
2
tablespoons chopped fresh thyme leaves
1
teaspoon salt
1
teaspoon paprika
2
cloves garlic, finely chopped
1
bone-in whole turkey breast (4 1/2 to 5 lb), thawed if frozen

Mole Verde Sauce

2
tablespoons olive oil
2
cloves garlic
1
small onion, chopped (1/3 cup)
2
slices (1 inch thick) baguette
1
carton (32 oz) Progresso™ reduced-sodium chicken broth or 4 cups homemade broth
1
(8.25 oz) jar Mole Verde (pipían)
1/4
cup roasted salted hulled pumpkin seeds (pepitas)
1
teaspoon sugar
1/2
cup roasted salted hulled pumpkin seeds (pepitas), if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
560
Calories from Fat
270
% Daily Value
Total Fat
30g
47%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
1380mg
58%
Potassium
560mg
16%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
11%
Sugars
3g
Protein
61g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 325°F. In small bowl, mix butter, wine, thyme, salt, paprika and chopped garlic. Brush turkey with butter mixture. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast covered 1 hour.
  • 2 Uncover; brush with any remaining butter mixture, roast about 1 hour and 30 minutes longer or until thermometer reads 180°F and juice of turkey is no longer pink when center is cut.
  • 3 Remove turkey from oven and let stand 15 minutes for easier carving.
  • 4 Meanwhile, in 5-quart Dutch oven, heat oil over medium high-heat. Add 2 cloves garlic, the onion and baguette. Cook 1 to 2 minutes, stirring occasionally, until vegetables are slightly softened. In blender, place 2 cups broth, the baguette mixture, 1/4 cup pumpkin seeds and the sugar. Cover; blend on medium speed, stopping blender frequently to scrape down sides, until pureed.
  • 5 Return sauce to Dutch oven. Heat to boiling over medium-high heat. Reduce heat; simmer 10 minutes. Stir in remaining 2 cups broth. Cook 15 to 20 minutes longer, stirring occasionally, until slightly thickened. Slice turkey; serve with sauce. Garnish with 1/2 cup pumpkin seeds.

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