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Southwestern Stuffed Turkey Breast

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. –Bernice Janowski of Stevens Point, Wisconsin

8 ServingsPrep: 40 min. Bake: 1-1/4 hours + standing

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

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.
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

2 of 2

Southwestern Stuffed Turkey Breast (continued)

Directions (continued)

liquid. Add lime peel to remaining seasonings; set side.
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.
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.

Nutrition Facts: 1 slice equals 200 calories, 3 g fat (1 g saturated fat), 70 mg cholesterol, 458 mg sodium, 12 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.