 Turkey Breast with Southwestern Corn Bread Dressing
Makes 12 servings
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Image © National Turkey Federation
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Turkey Breast with Southwestern Corn Bread Dressing
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Ingredients
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5
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cups coarsely crumbled prepared corn bread
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4
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English muffins, coarsely crumbled
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3
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Anaheim chilies,* roasted, peeled, seeded and chopped
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1
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red bell pepper, roasted, peeled, seeded and chopped
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3/4
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cup pine nuts, toasted
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1
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tablespoon chopped fresh cilantro
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1
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tablespoon chopped fresh parsley
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1-1/2
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teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves
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1-1/2
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teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
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1-1/2
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teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves
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1
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pound Italian turkey sausage
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3
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cups chopped celery
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1
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cup chopped onions
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2
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to 4 tablespoons chicken or turkey broth
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1
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bone-in turkey breast (5 to 6 pounds)
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2
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tablespoons minced garlic
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1/2
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cup chopped fresh cilantro
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Red and green whole peppers, for garnish
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*Canned mild green chilies can be substituted.
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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.
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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.
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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.
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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.
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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.
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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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© National Turkey Federation
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Printed
from fbnr.com
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