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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.

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

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
Calories from Fat: 160

% Daily Value

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;

*Percent Daily Values are based on a 2,000 calorie diet.

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