Recipe: Turkey Breast with Southwestern Cornbread Dressing

Turkey Breast with Southwestern Cornbread Dressing
Servings: 12

Stuffing:
5 cups cornbread coarsley crumbled
4 english muffins coarsely crumbled
3 mild green chilies roasted, peeled, seeded and chopped
1 red bell pepper roasted, peeled, seeded and chopped
3/4 cup pine nuts toasted
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh oregano
1 pound italian turkey sausage
3 cups chopped celery
1 cup chopped onion
2 to 4 tablespoons turkey broth or water

1 (5-6 pound) bone-in turkey breast
2 tablespoons minced garlic
1/2 cup chopped fresh cilantro
vegetable cooking spray
as needed red and green whole peppers for garnish
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 on a rack in a 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; cover and refrigerate.

Roast turkey breast, uncovered, at 325 degrees F for 2 to 2-1/2 hours or until food thermometer registers 170 degrees F in deepest portion of breast and stuffing registers 165 degrees F. Bake stuffing casserole, uncovered, along with turkey breast during last 45 minutes.

Allow turkey breast to stand for 15 minutes before carving. Transfer to platter and garnish with red and green whole peppers.

Recipe by The National Turkey Federation