TURKEY BREAST WITH SWEET-AND-SAUERKRAUT (THURSDAY)

1 (4- to 7-pound) whole turkey

breast, thawed if frozen 2 to 3 tablespoons canola oil Coarse salt and pepper to

taste

2 pounds refrigerated

sauerkraut, rinsed

1 large shallot, minced

1 cup finely chopped carrots 2 Granny Smith or other tart

apples, cored and chopped ⅔ cup sweetened dried

cranberries

1 (14-ounce) can unsalted chicken broth

Heat oven to 350 degrees. Rub turkey with oil and season with salt and pepper. Place in a medium roasting pan. In a large bowl, mix together the sauerkraut, shallot, carrots, apples and cranberries. Spread mixture around turkey in roasting pan. Pour broth over sauerkraut mixture. Bake, uncovered, 1 hour 45 minutes or until internal temperature is 165 degrees at thickest part of breast. Baste occasionally, adding water if necessary. Remove from oven; tent with foil and let turkey stand 10 minutes. Slice and serve. Serves 12.

Per serving turkey without skin (about 5 ounces cooked): 178 calories (percent calories from fat, 12), 37 grams protein, no carbohydrate, no fiber, 2 grams fat (0.4 gram saturated fat), 94 milligrams cholesterol, 74 milligrams sodium.

Per serving sauerkraut: 69 calories (percent calories from fat, 17), no protein, 14 grams carbohydrate, 4 grams fiber, 1 gram fat (no saturated fat), no cholesterol, 579 milligrams sodium.