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Southwestern Stuffed Turkey Breast

 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


  • 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

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.
Nutritional 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.