Turkey Breast with
Southwestern Cornbread Dressing
Servings: 12
In large bowl combine cornbread, muffins, chilies, red pepper, pine
nuts, 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 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 in 13-X 9-X 2-inch roasting pan, lightly coated with
vegetable cooking spray. Spoon half of stuffing mixture under breast
cavity. Spoon remaining stuffing into 2-quart casserole, lightly
coated with vegetable cooking spray; set aside. Roast turkey breast,
uncovered, at 325 degrees F. 2 to 2-1/2 hours or until meat
thermometer registers 170 degrees F. in deepest portion of breast.
Bake remaining stuffing uncovered along with turkey breast during
last 45 minutes.
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