Southwestern Stuffed Turkey Breast



1/3 c sun-dried tomatoes (not packed in oil)

2/3 c boiling water

1-1/2 tsp dried oregano

1/2 tsp salt

3/4 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp crushed red pepper flakes

1 Small onion, chopped

1 Small green pepper, seeded and diced

1 Large garlic clove, minced

1 tbsp olive oil

1 c frozen corn, thawed

1/2 c dry bread crumbs

1-1/2 tsp grated lime peel/zest




Place tomatoes in a small bowl and cover with boiling water. Cover and let stand for 5 minutes. Drain, reserving 3 tablespoons liquid and set aside.

Meanwhile, combine seasonings in a small bowl.

In a large skillet, sauté tomatoes, onion, green pepper and garlic in oil until tender. Stir in corn and 2 teaspoons seasonings; remove from the heat. Stir in bread crumbs and reserved tomato liquid. Add lime peel to remaining seasonings and set side.

Cover turkey with plastic wrap. Using the flat side of a meat mallet, flatten the breast to 1/2-inch thickness; remove plastic. Sprinkle turkey with half the lime-seasoning mixture. Spread vegetable mixture to within 1-inch. of edges.

Roll up jelly-roll style, starting with a short side. Tie with kitchen string. Sprinkle with remaining lime-seasoning mixture. Place on a rack in a shallow roasting pan. Cover loosely with foil.

Roast at a preheated 350 degree F oven for 1 hour. Uncover and roast 15-30 minutes longer or until the internal temperature registers 165 to 170 degrees F, basting occasionally with pan drippings.

Let stand for 15 minutes before slicing.

Nutrition Facts

200 Total Calories

3 g Total Fat

70 g Cholesterol

358 mg Sodium

12 g Total Carbohydrates

30 g Protein