Turkey Breast with Southwestern Corn Bread Dressing
Ingredients
5
cups coarsely crumbled prepared corn bread
4
English muffins, coarsely crumbled
3
Anaheim 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 or 1/2 teaspoon dried basil leaves
1-1/2
teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1-1/2
teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves
1
pound Italian turkey sausage
3
cups chopped celery
1
cup chopped onions
2
to 4 tablespoons chicken or turkey broth
1
bone-in turkey breast (5 to 6 pounds)
2
tablespoons minced garlic
1/2
cup chopped fresh cilantro
Red and green whole peppers, for garnish
*Canned mild green chilies can be substituted.
1. Preheat oven to 325°F. In large bowl combine corn bread, muffins, chilies, bell pepper, pine nuts, 1 tablespoon cilantro, parsley, basil, thyme and oregano; set aside.
2. In large skillet, over medium-high heat, cook and stir turkey sausage, celery and onions 8 to 10 minutes or until sausage is no longer pink and vegetables are tender. Add to corn bread mixture. Add broth if mixture is too dry; set aside.
3. Loosen skin on both sides of turkey breast, being careful not to tear skin, leave 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.
4. Place turkey breast on rack in 13×9×2-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. Cover and refrigerate.
5. Roast turkey breast, uncovered, 2 to 2-1/2 hours or until meat thermometer registers 165°F to 170°F in deepest portion of breast. Bake remaining stuffing, uncovered, during last 45 minutes.
6. Allow turkey breast to stand for 15 minutes before carving. Transfer to platter and garnish with red and green whole peppers.
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