5 c coarsley crumbled prepared cornbread
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 c pine nuts, toasted
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
1-1/2 tsp chopped fresh basil or 1/2 tsp dried basil leaves
1-1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme leaves
1-1/2 tsp chopped fresh oregano or 1/2 tsp dried oregano leaves
1 lb ITALIAN TURKEY SAUSAGE
3 c chopped celery
1 c chopped onion
2 to 4 tbsp TURKEY BROTH or water (optional)
1 (5-6 lb) BONE-IN TURKEY BREAST
2 tbsp minced garlic
1/2 c chopped fresh cilantro
Vegetable cooking spray As needed
Red and green whole peppers, for garnish As needed
Southwestern Cornbread Dressing
In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, 1 tablespoon cilantro, parsley, basil, thyme and oregano; set aside.
In large skillet over medium-high heat, cook turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.
Combine turkey sausage mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside.
Roasted Turkey Breast
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, in a preheated 325 degree F oven for 2 to 2-1/2 hours or until food thermometer registers 165 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.
422 Total Calories
16 g Total Fat
34 % Daily Total Fat
128 g Cholesterol
677 mg Sodium
26 g Total Carbohydrates
45 g Protein