WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Turkey Breast with
Southwestern Cornbread Dressing

5 cups cornbread coarsely crumbled
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 cup pine nuts, toasted
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh parsley
1-1/2 tsp. chopped fresh basil
1-1/2 tsp. chopped fresh thyme
1-1/2 tsp. chopped fresh oregano
1 lb. Italian turkey sausage
3 cups chopped celery
1 cup chopped onion
2 to 4 Tbsp. Turkey broth or water
5–6 lbs. Bone-in turkey breast
2 Tbsp. minced garlic
1/2 cup chopped fresh cilantro
  Vegetable cooking spray, as needed
Red and green whole peppers for garnish

   In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme, and oregano; set aside. In large skillet over medium-high heat, saute turkey 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 Tbsp. 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 13x 9x 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, at 325 degrees F for 2 to 2-1/2 hours or until food thermometer registers 170 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. Makes 12 servings

WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2003 Wisconsin Energy Cooperative News