The flavors of the Southwest come together to make this easy turkey roast filled with a yummy stuffing. It is really a one pot meal. Add a salad on the side and you will love it.
Southwestern Turkey Breast & Green Chile Stuffing
Servings
8 Servings
Ingredients
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- ½ teaspoon Kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 boneless skinless turkey breast 2 to 2½ pounds
- 1 tablespoon olive oil
- 2 medium onions chopped
- 1 bag frozen corn defrosted (10-ounce)
- 2 can chopped green chilies drained (4.5-ounce)
- 1 tablespoon ground cumin
- 8 cup cubed bread day old or dried out overnight
- 1½ cup chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400° F. In a small bowl, combine all spices for turkey rub and mix well. Place turkey breast on a greased baking sheet or roasting pan and rub all over with spice mix to coat well. Bake for about 1 hour or until internal temperature reaches 170° F. Let rest 10 minutes before slicing.
- Heat olive oil in a large skillet over medium high heat. Add onions and cook 5 minutes or until softened. Add corn, green chilies and cumin and sauté 3 minutes or until fragrant. Transfer to a large bowl and add bread cubes, stock, salt and pepper and mix to combine. Transfer to a greased baking dish. Bake with turkey breast for 1 hour.
- Yield: 1 turkey breast & 8 cups stuffing
We love this recipe! We are from New Mexico, so the urge to put chile on absolutely everything (seriously….everything) is normal for us. But our family members not accustomed to the addiction like this recipe as well! I vary the amount and spice in the stuffing based on the crowd. We follow the recipe exactly if there are lots of folks who are not used to chile, and we put in a lot more when it’s a spicy crowd. Thanksgiving elevated!
Yay, thanks so much for saying this.