Southwestern Stuffed Turkey Breast |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This luscious turkey breast is a sure hit with family and friends around the holidays. The moist stuffing gives it a hint of Southwestern flair. âBernice Janowski of Stevens Point, Wisconsin Ingredients:
1/3 cup sun-dried tomatoes (not packed in oil) |
2/3 cup boiling water |
1-1/2 teaspoons dried oregano |
1 teaspoon salt |
3/4 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/4 teaspoon crushed red pepper flakes |
1 small onion, chopped |
1 small green pepper, diced |
1 garlic clove, minced |
1 tablespoon olive oil |
1 cup frozen corn, thawed |
1/2 cup dry bread crumbs |
1-1/2 teaspoons grated lime peel |
1 boneless skinless turkey breast half (2 pounds) |
Directions:
1. Place tomatoes in a small bowl; cover with boiling water. Cover and let stand for 5 minutes. Drain, reserving 3 tablespoons liquid; set aside. Meanwhile, combine seasonings in a small bowl.
2. In a large skillet, saute the 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; set side.
3. Cover turkey with plastic wrap. Flatten to 1/2-in. thickness; remove plastic. Sprinkle turkey with half of lime-seasoning mixture; spread vegetable mixture to within 1 in. 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.
4. Bake at 350° for 1 hour. Uncover; bake 15-30 minutes longer or until a meat thermometer reads 170°, basting occasionally with pan drippings. Let stand for 15 minutes before slicing. Yield: 8 servings.
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