Stuffed Turkey Breast

1 medium onion, finely chopped
1/2 cup butter or margarine
1 cup water
2 chicken bouillon cubes
1 teaspoon poultry seasoning
2 teaspoons dried parsley
8 slices stale bread, cut into 1/2-inch cubes
1 (6 pound) whole turkey breast
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter or margarine, melted

Saut onion in 1/2 cup butter in a large skillet. Add next 4 ingredients and simmer 5 minutes, stirring to dissolve bouillon cubes. Add bread; stir until mixture is moistened.

Bone turkey breast, leaving skin intact. Cut a pocket two-thirds through each side toward the center; sprinkle each pocket with salt and pepper. Stuff pockets with bread mixture, and secure with wooden picks. Place turkey, skin side up, in a shallow baking pan. insert meat thermometer making sure bulb rests in meat of turkey. Bake at 325 degrees F for 1 hour and 15 minutes or until meat thermometer registers 185 degrees F, basting with 1/4 cup butter.

Yields 10 servings.

Per Serving: 520 Calories; 31g Fat (55.2% calories from fat); 46g Protein; 11g Carbohydrate; 1g Dietary Fiber; 205mg Cholesterol; 596mg Sodium

Exchanges: 1/2 Grain (Starch); 6 Lean Meat; 0 Vegetable; 3 Fat