Yield: 12 Ethnicity: Southwestern   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Superbowl, Grandparents Day, Christmas   Preparation Method: Roast   Product Type: Turkey Sausage - Italian, Bone-In Breast   Dish Type: Dressing

Southwestern Cornbread Dressing

5 Cups 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 Cup pine nuts, toasted

1 Tablespoon chopped fresh cilantro

1 Tablespoon chopped fresh parsley

1-1/2 Teaspoons chopped fresh basil or 1/2 Teaspoon dried basil leaves

1-1/2 Teaspoons chopped fresh thyme or 1/2 Teaspoon dried thyme leaves

1-1/2 Teaspoons chopped fresh oregano or 1/2 Teaspoon dried oregano leaves

1 Pound ITALIAN TURKEY SAUSAGE

3 Cups chopped celery

1 Cup chopped onion

2 to 4 Tablespoons TURKEY BROTH or water (optional)

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

1 (5-6 Pound) BONE-IN TURKEY BREAST

2 Tablespoons minced garlic

1/2 Cup chopped fresh cilantro

As needed Vegetable cooking spray

As needed red and green whole peppers, for garnish

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 to 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.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 422   % Daily Value* Total Fat 16g 34% Cholesterol 128mg Sodium 677mg Total Carbohydrate 26g Protein 45g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4