- 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)
- 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 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.
Originally published as Southwestern Stuffed Turkey Breast in Light & Tasty October/November 2006, p43
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