Turkey Breast with Southwestern Cornbread Dressing

Turkey Breast with Southwestern Cornbread Dressing Recipe from England

Region / culture: England | Servings: 8

Introduction

This Turkey Breast with Southwestern Cornbread Dressing recipe is a delicious and flavorful dish that is perfect for a special occasion or holiday meal. The combination of tender turkey breast and savory cornbread dressing is sure to impress your family and friends.

History

This recipe is a modern twist on traditional Thanksgiving stuffing, incorporating Southwestern flavors like chilies, pine nuts, and fresh herbs. The use of Italian turkey sausage adds a unique and delicious flavor to the dish.

Ingredients

5 cups cornbread, coarsely crumbled
4 english muffins, coarsely crumbled
3 mild green chilies, roasted, peeled, seeded, and chopped
1 red bell pepper, roasted, peeled, seeded, and chopped
0.75 cup toasted pine nuts
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
1.5 tsp chopped fresh basil
1.5 tsp chopped fresh thyme
1.5 tsp chopped fresh oregano
1 lb (454 g) Italian turkey sausage
3 cups chopped celery
1 cup chopped onion
4 tbsp turkey broth or water
1 bone-in turkey breast (5-6 lb (2.72 kg))
2 tbsp minced garlic
0.5 cup chopped fresh cilantro
vegetable cooking spray

How to prepare

In a large bowl, combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme, and oregano; set aside.
In a large skillet over medium-high heat, sauté turkey sausage, celery, and onion for 8 to 10 minutes or until the sausage is no longer pink and the vegetables are tender.
Combine the turkey mixture with the cornbread mixture.
Add broth or water if the mixture is too dry; set aside.
Loosen the skin on both sides of the turkey breast, being careful not to tear the skin, leaving it connected at the breastbone.
Spread 1 tbsp of garlic under the loosened skin over each breast half.
Repeat the procedure, spreading 0.25 cup of cilantro over each breast half.
Place the turkey in a 13 x 9 x 2-inch roasting pan, lightly coated with vegetable cooking spray.
Spoon half of the stuffing mixture under the breast cavity.
Spoon the remaining stuffing into a 2 qt (1.89 liter) casserole, lightly coated with vegetable cooking spray; set aside.
Roast the turkey breast, uncovered, at 325°F (163°C) for 2 to 2.5 hours or until a meat thermometer registers 170°F (77°C) in the deepest portion of the breast.
Bake the remaining stuffing uncovered along with the turkey breast during the last 45 minutes.

Variations

Substitute the turkey breast with chicken breast for a lighter option.
Add diced apples or dried cranberries to the cornbread dressing for a touch of sweetness.
Use different herbs and spices, such as sage and thyme, to customize the flavor of the dish.

Cooking Tips & Tricks

Be sure to roast and peel the chilies and red pepper before adding them to the cornbread mixture for a smoky and sweet flavor.

- Toasting the pine nuts before adding them to the dressing will enhance their nutty flavor and crunchy texture.

- Loosening the skin on the turkey breast and spreading garlic and cilantro underneath will infuse the meat with flavor and keep it moist during roasting.

Serving Suggestions

Serve this Turkey Breast with Southwestern Cornbread Dressing alongside cranberry sauce, green beans, and mashed potatoes for a complete holiday meal.

Cooking Techniques

Roasting the turkey breast at a low temperature ensures that it cooks evenly and stays moist. Baking the dressing separately allows it to develop a crispy top while absorbing the flavors of the turkey.

Ingredient Substitutions

If you don't have Italian turkey sausage, you can use regular Italian sausage or ground turkey seasoned with Italian herbs. You can also use store-bought cornbread or stuffing mix instead of making your own.

Make Ahead Tips

You can prepare the cornbread dressing and stuff the turkey breast a day in advance. Cover and refrigerate both until ready to roast. This will save you time on the day of serving.

Presentation Ideas

Garnish the finished dish with fresh herbs, such as parsley or cilantro, for a pop of color. Serve the turkey breast sliced on a platter with the cornbread dressing on the side.

Pairing Recommendations

This Turkey Breast with Southwestern Cornbread Dressing pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try serving it with sparkling water infused with citrus slices.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the turkey breast and dressing in a covered dish in a 350°F (177°C) oven until warmed through.

Nutrition Information

Calories per serving

Each serving of this Turkey Breast with Southwestern Cornbread Dressing recipe contains approximately 400 calories.

Carbohydrates

This recipe contains approximately 45 grams of carbohydrates per serving.

Fats

Each serving of this dish contains about 15 grams of fat.

Proteins

With the turkey breast and Italian turkey sausage, this recipe provides around 30 grams of protein per serving.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains nuts (pine nuts) and gluten (cornbread and English muffins).

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Turkey Breast with Southwestern Cornbread Dressing recipe is a delicious and satisfying dish that is perfect for a special occasion or holiday meal. With its flavorful stuffing and tender turkey breast, it is sure to become a new family favorite.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a sunny afternoon, and I was sifting through a box of old recipe cards that I had collected over the years. As soon as I laid eyes on the card titled "Turkey Breast with Southwestern Cornbread Dressing," I knew I had to try it.

I had always been drawn to bold and flavorful dishes, and this recipe seemed to fit the bill perfectly. The combination of tender turkey breast and spicy cornbread dressing sounded like a match made in culinary heaven. I could already imagine the savory aromas wafting through my kitchen as the dish cooked to perfection.

I quickly gathered the ingredients I needed and set to work. The recipe called for a mix of traditional Thanksgiving flavors like sage and thyme, as well as some unexpected twists like jalapenos and cumin. I loved the idea of blending classic comfort food with a touch of Southwestern flair.

As I prepped the turkey breast, I couldn't help but think back to the various sources of inspiration that had led me to this moment. Over the years, I had learned to cook from a variety of sources - my mother, my aunts, my friends, and even strangers I had met at cooking classes or potlucks.

One of my favorite memories was learning to make cornbread from my dear friend Sarah. She was a Southern belle with a knack for turning simple ingredients into delicious masterpieces. I still remembered the way she would patiently guide me through each step, her laughter filling the air as we worked side by side in her cozy kitchen.

Another source of inspiration was my Aunt Edna, a world traveler who had picked up recipes from every corner of the globe. She had a knack for adapting traditional dishes to suit her own tastes, adding her own unique twist to each recipe she encountered. I had inherited her adventurous spirit when it came to cooking, always eager to experiment with new flavors and techniques.

As I mixed the cornbread batter, I thought about all the times I had shared my love of cooking with my grandchildren. They were always eager to learn new recipes and help out in the kitchen, their eyes wide with wonder as they watched me work my magic. I knew that one day, they would carry on the tradition of sharing recipes and creating delicious meals for their own families.

Finally, as the turkey breast roasted in the oven and the aroma of sage and thyme filled the air, I knew that I had created something truly special. The Southwestern cornbread dressing was the perfect complement to the tender turkey, each bite bursting with flavor and warmth. I couldn't wait to share this dish with my loved ones, knowing that it would become a new family favorite.

As I sat down to enjoy my creation, I thought about all the wonderful people and experiences that had shaped me into the cook I was today. Each recipe I had learned, each dish I had tasted, had left its mark on my culinary journey. And as I savored every bite of Turkey Breast with Southwestern Cornbread Dressing, I felt grateful for the rich tapestry of flavors and memories that had brought me to this moment. Cooking truly was a labor of love, and I was grateful to share that love with those around me.