1 turkey breast (6 to 6 1/2 pounds)
1 1/2 teaspoons each sage, thyme and pepper
2 tablespoons olive oil
1 1/4 cup diced celery with leaves
1 cup chopped onion
1/2 cup fresh parsley
2 tablespoons water
2 medium Granny Smith Apples, diced
2 8-ounce bags stuffing mix
1 can (14 1/2 ounces) fat-free chicken broth

GLAZE:
1/3 cup maple syrup
3 tablespoons coarse dijon mustard

Preheat oven to 375°F.

Remove skin and fat from turkey. Rinse and
blot dry. Mix seasonings and rub 2 teaspoons
over the turkey breast.

Heat oil; add vegetables and remaining herbs.
Cook, stirring frequently til vegetables are slightly
softened. Add apples and one tablespoon water. Cook
stirring 2 or 3 minutes.

Spoon into a large bowl. Add stuffing. Add enough water
to broth to equal 2 1/4 cups. Toss into stuffing. Place
turkey on stuffing in roasting pan. Cover. Roast for 1 1/2 hours.

Mix glaze ingedients. Remove foil and spoon 1/3 of the glaze
over the turkey. Roast uncovered 30-40 minutes, basting with
glaze, until meat thermometer reaches 165°.