Turkey Breast With Southwestern Corn Bread Dressing
|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)|
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.