Southwestern Stuffed Turkey Breast
Servings
Ingredients
- 1/3 cup sun-dried tomatoes not packed in oil
- 2/3 cup Boiling Water
- 1-1/2 Teaspoons dried oregano
- 1 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1 Small onion chopped
- 1 Small green pepper seeded and diced
- 1 Large garlic clove minced
- 1 tablespoon olive oil
- 1 Cup frozen corn thawed
- 1/2 Cup dry bread crumbs
- 1-1/2 Teaspoons grated lime peel/zest
- 1 2 pounds BONELESS SKINLESS TURKEY BREAST HALF
Instructions
Preparation
- 1 Place tomatoes in a small bowl and cover with boiling water. Cover and let stand for 5 minutes. Drain, reserving 3 tablespoons liquid and set aside.2 Meanwhile, combine seasonings in a small bowl.3 In a large skillet, sauté tomatoes, onion, green pepper and garlic in oil until tender. Stir in corn and 2 teaspoons seasonings; remove from the heat. Stir in bread crumbs and reserved tomato liquid. Add lime peel to remaining seasonings and set side.4 Cover turkey with plastic wrap. Using the flat side of a meat mallet, flatten the breast to 1/2-inch thickness; remove plastic. Sprinkle turkey with half the lime-seasoning mixture. Spread vegetable mixture to within 1-inch. of edges.5 Roll up jelly-roll style, starting with a short side. Tie with kitchen string. Sprinkle with remaining lime-seasoning mixture. Place on a rack in a shallow roasting pan. Cover loosely with foil.6 Roast at a preheated 350 degree F oven for 1 hour. Uncover and roast 15-30 minutes longer or until the internal temperature registers 165 to 170 degrees F, basting occasionally with pan drippings.7 Let stand for 15 minutes before slicing.
- Source: National Turkey Federation
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