Ingredients:

1 whole turkey breast on the bone (6 to 6 1/2 pounds)
1 1/2 teaspoons each dried sage and thyme and freshly ground black pepper
2 tablespoons olive oil
1 1/4 cups diced celery, with leaves
1 cup chopped onion
1/2 cup chopped fresh parsley
2 tablespoons water, or as needed
2 medium Granny Smith apples, cored and diced (about 2 1/2 cups)
2 bags (8 ounces each) cornbread stuffing mix
1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth
Glaze:
1/3 cup maple syrup
3 tablespoons coarse-grained Dijon-style mustard

recipe preparation instructions Recipe:

Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels. In cup mix sage, thyme, and pepper. Rub 2 teaspoons over breast.
Preheat oven to 375 degrees F.
In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture. Cook, stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add a tablespoon or so of water (tap water should be fine unless the recipe calls for bottled water) . Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more. Spoon into large bowl. Add stuffing mix. In measuring cup add enough water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) to broth to equal 2 1/4 cups. Add to stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place roasting rack in pan over stuffing. Place turkey breast on rack or directly on stuffing. Cover pan completely with foil. Roast 1 1/2 hours.
In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast. Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until instant-read meat thermometer inserted in thickest part of breast registers 165 degrees. Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes. Carve into thin slices.