Southwestern Stuffed Turkey Breast Recipe

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Southwestern Stuffed Turkey Breast Recipe
Southwestern Stuffed Turkey Breast Recipe photo by Taste of Home
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Southwestern Stuffed Turkey Breast Recipe

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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. –Bernice Janowski of Stevens Point, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1-1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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 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

Nutritional Facts

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

  • 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)
  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 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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