Corn Bread Stuffed Turkey Breast

By McCarleyRHLAC

Ingredients

• 1 turkey Breast half bone removed
• 1/2 tsp poultry seasoning
• 1 tsp garlic powder
• salt and pepper
• 1/2 cup dried cranberries
• 1/3 C Gallo family vineyards Moscato
• 1 onion diced
• 1 celery rib diced
• olive oil
• 3 C crumbled corn bread
• 1 large egg beaten
• 2 Tbsp chopped parsley
• 2 Tbsp chopped sage
• Kitchen Twine

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

1. Preheat oven to 375 butterfly turkey breast by cutting lengthwise down breast but not all the way thru. Then open breast. Place opened breast skin side down between sheets of plastic wrap and pound out to a uniform thickness of about 3/4 inch, season with poultry seasoning garlic powder salt and pepper. place turkey in refrigerator.

2. Meanwhile soak cranberries in about a cup of hot water and a few tablespoons of wine(this is a sweet dessert wine) for 8-10 minutes drain and set aside. sweat onion and celery in olive oil until just translucent season with additional salt and pepper cool to room temp.

3. Mix together corn bread, egg, vegetables, parsley, sage, and cranberries to form a stuffing, season with salt and pepper. Remove plastic from Turkey breast and arrange so short end is toward you and spread stuffing in an even layer leaving an edge on both sides. Roll turkey into a cylinder, not pressing too hard or stuffing will come out. Tie at intervals with kitchen twine (or use the new silicone bands)

4. Place turkey in roasting pan, rub with olive oil. Roast turkey 40-45 minutes until internal temp reaches 160 degrees. Remove from oven and let rest 10 minutes slice and serve with pan gravy if desired.