We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Turkey Breast with Cheesy Cornbread Stuffing

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

(0)
(0)
Save and Share
  • 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

toggle

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.