Cornbread stuffing combines with Mexican flavors to bring an exciting dimension to this weekend turkey dinner.
Turkey Breast with Cheesy Cornbread Stuffing
- Prep Time 30 min
- Total 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 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
Instructions
-
Step1Heat 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.
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Step2Mound 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.
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Step3Bake 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
520
Calories
18g
Total Fat
69g
Protein
21g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 210mg
- 70%
- Sodium
- 730mg
- 30%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 4g
- Protein
- 69g
% 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;
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