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Turkey Breast with Cheesy Cornbread Stuffing

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  • 30 min prep time
  • 3 hr 35 min total time
  • 12 ingredients
  • 8 servings
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Cornbread stuffing combines with Mexican flavors to bring an exciting dimension to this weekend turkey dinner.

Stuffing

2
tablespoons margarine or butter
1/2
cup chopped onion
1/2
cup chopped celery
3
cups crumb-style cornbread stuffing mix
1/4
teaspoon dried thyme leaves
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers
3/4
cup water
4
oz. (1 cup) finely shredded Cheddar cheese

Turkey

1
(5 to 5 1/2-lb.) fresh or frozen whole turkey breast with bone, thawed
2
tablespoons margarine or butter, melted
1/2
teaspoon peppered seasoned salt
1/4
teaspoon dried thyme leaves

Steps

  • 1 Heat oven to 325°F. Melt 2 tablespoons margarine in large nonstick skillet over medium-high heat. Add onion and celery; cook 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Add stuffing mix, 1/4 teaspoon thyme, corn and water; mix until moistened. Stir in cheese.
  • 2 Mound stuffing in center of ungreased 13x9-inch (3-quart) glass baking dish. Place turkey, skin side up, over stuffing. Brush turkey with 2 tablespoons margarine; sprinkle with peppered seasoned salt and 1/4 teaspoon thyme. Cover with foil; insert meat thermometer through foil so bulb reaches center of thickest part of breast meat, but does not rest on bone.
  • 3 Bake at 325°F. for 2 1/2 to 3 hours or until turkey is fork-tender, its juices run clear and meat thermometer registers 170°F. Remove foil during last 30 minutes of baking. Let stand 5 minutes before serving. Cut turkey into slices; serve with stuffing.
  • 1 Heat oven to 325°F. Melt 2 tablespoons margarine in large nonstick skillet over medium-high heat. Add onion and celery; cook 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Add stuffing mix, 1/4 teaspoon thyme, corn and water; mix until moistened. Stir in cheese.
  • 2 Mound stuffing in center of ungreased 13x9-inch (3-quart) glass baking dish. Place turkey, skin side up, over stuffing. Brush turkey with 2 tablespoons margarine; sprinkle with peppered seasoned salt and 1/4 teaspoon thyme. Cover with foil; insert meat thermometer through foil so bulb reaches center of thickest part of breast meat, but does not rest on bone.
  • 3 Bake at 325°F. for 2 1/2 to 3 hours or until turkey is fork-tender, its juices run clear and meat thermometer registers 170°F. Remove foil during last 30 minutes of baking. Let stand 5 minutes before serving. Cut turkey into slices; serve with stuffing.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
% Daily Value
Total Fat
18g
28%
Saturated Fat
6g
30%
Cholesterol
210mg
70%
Sodium
730mg
30%
Total Carbohydrate
21g
7%
Dietary Fiber
3g
12%
Protein
69g
69%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 9 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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