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Southwestern Stuffed Turkey Breast

Southwestern Stuffed Turkey Breast
  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 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 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