Turkey Breast with Cheesy Cornbread Stuffing

Cornbread stuffing combines with Mexican flavors to bring an exciting dimension to this weekend turkey dinner.

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  • prep time 30 min
  • total time 3 hr 35 min
  • ingredients 12
  • servings 8
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6g,
6%
),
Cholesterol
210mg
210%;
Sodium
730mg
730%;
Total Carbohydrate
21g
21%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
69g
69%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
15%;
Iron
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.