Turkey Breast with Southwestern Cornbread StuffingTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat oven to 325° F (160° C)
Preparation time: 15 minutes
Cooking time: 2 1/2 to 3 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:190.1 kcal
Proteins:13.9 g
Fats:7.8 g
Carbohydrate:15.2 g
Fibers:0.5 g
Sugar:0.8 g
Cholesterol:47.4 mg
Sodium:266.6 mg
Calcium:80 mg
Energy:959 kcal
Proteins:70 g
Fats:39.3 g
Carbohydrate:76.9 g
Fibers:2.6 g
Sugar:3.9 g
Cholesterol:239.3 mg
Sodium:1345 mg
Calcium:403.7 mg
SIMILAR RECIPES
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INGREDIENTS
For 12 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2500
g
turkey breast
2
cloves of garlic
vegetable oil
*Stuffing
450
g
sausage meat
1250
ml
crumbled cornbread
750
ml
chopped celery
500
ml
crumbled country style bread
250
ml
chopped onion
200
ml
pine nuts
1
red pepper, roasted and chopped
30
ml
chicken stock
15
ml
chopped parsley
15
ml
fresh thyme
15
ml
basil
15
ml
oregano
METHOD
- 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, saute 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 in 13-X 9-X 2-inch roasting pan, lightly coated with vegetable oil.
- Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into 2-quart casserole, lightly coated with vegetable oil; set aside.
- Roast turkey breast, uncovered, at 325° F. (160°C.) 2 to 2-1/2 hours or until meat thermometer registers 170° F. (85°C.) in deepest portion of breast.
- Bake remaining stuffing uncovered along with turkey breast during last 45 minutes.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
CHEF'S NOTES
In the United States, over 40 million turkeys are eaten each year over the November Thanksgiving weekend! The bird is usually stuffed and roasted whole, but recipes differ among regions. In the southern US, where corn is king, corn bread stuffing is the norm.
