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Turkey Breast With Southwestern Corn Bread Dressing

Holidaycooking's picture
Ingredients
  Corn bread 5 Cup (80 tbs), crumbled
  English muffins 4 , crumbled
  Green chilies 3 , roasted, peeled seeded and chopped
  Red bell pepper 1 , roasted, peeled seeded and chopped
  Pine nuts 3⁄4 Cup (12 tbs) (Toasted)
  Chopped cilantro 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Chopped basil/1 teaspoon dried basil leaves 1 1⁄2 Teaspoon
  Chopped thyme/1 teaspoon dried thyme leaves 1 1⁄2 Teaspoon
  Chopped oregano/1 teaspoon dried oregano leaves 1 1⁄2 Teaspoon
  Italian turkey sausage 1 Pound
  Chopped celery 3 Cup (48 tbs)
  Chopped onion 1 Cup (16 tbs)
  Turkey broth/Water 4 Tablespoon
  Turkey breast 1 (Bone In)
  Minced garlic 2 Tablespoon
  Chopped cilantro 1⁄2 Cup (8 tbs)
Directions

In large bowl combine corn bread, muffins, chilies, red pepper, pine nuts, 1 tablespoon cilantro, parsley, basil, thyme and oregano; set aside.
In large skillet, over medium-high heat, saute turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.
Combine turkey sausage mixture with cornbread mixture.
Add broth or water if mixture is too dry; set aside.
Loosen skin on both sides of turkey breast, being careful not to tear skin, leaving it connected at breast bone.
Spread 1 tablespoon garlic under loosened skin over each breast half.
Repeat procedure, spreading 1/4 cup cilantro over each breast half.
Place turkey breast in 13x9x2-inch roasting pan lightly coated with nonstick cooking spray.
Spoon half of stuffing mixture under breast cavity.
Spoon remaining stuffing into 2-quart casserole lightly coated with nonstick cooking spray; set aside.
Roast turkey breast, uncovered, at 325°F, for 2 to 2 1/2 hours or until meat thermometer registers 170°F in deepest portion of breast.
Bake remaining stuffing, uncovered, along with turkey breast during last 45 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Christmas
Ingredient: 
Poultry

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