Turkey Breast with Cheesy Cornbread Stuffing

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

By Pillsbury Kitchens

March 5, 2012

Stuffing

tablespoons margarine or butter

1/2

cup chopped onion

1/2

cup chopped celery

cups crumb-style cornbread stuffing mix

1/4

teaspoon dried thyme leaves

(11-oz.) can whole kernel corn, red and green peppers

3/4

cup water

oz. (1 cup) finely shredded Cheddar cheese

(5 to 5 1/2-lb.) fresh or frozen whole turkey breast with bone, thawed

tablespoons margarine or butter, melted

1/2

teaspoon peppered seasoned salt

1/4

teaspoon dried thyme leaves

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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.