Drop onions into a large pot of boiling water; return to a boil. Drain; rinse with cold water. Drain well; peel and set aside. Combine 1 tablespoon plus 1 teaspoon mustard, 2 teaspoons olive oil, and next 4 ingredients in a bowl; stir well, and set aside. Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan. Brush mustard mixture over turkey. Bake at 350 deg for 45 minutes or until done. Cover and keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium heat until hot. Add onions, and saute 5 minutes or until lightly browned. Add chicken broth; reduce heat, cover, and simmer 10 minutes. Add orange juice concentrate and remaining 2 teaspoons mustard; stir well. Yield: 4 servings (serving size: 3 ounces turkey and 1/2 cup sauce). Per serving: 163 Calories; 7g Fat (36% calories from fat); 14g Protein; 14g Carbohydrate; 30mg Cholesterol; 525mg Sodium NOTES : To serve, slice turkey into 1/4-inch pieces; serve with sauce. Garnish with orange slices and parsley, if desired. Recipe by: Cooking Light, Mar/Apr 1993, page 84 Posted to MC-Recipe Digest V1 #402 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 28 (36%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 140mg||5 %|
|Potassium 247.5mg||7 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11.3g|
|Protein 1.6g||2 %|
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Calories per serving: 78
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