Roast Turkey Breast With Cornbread & Walnut Stuffing

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 onion, diced
• 3 scallions, chopped (or shallots)
• 3 garlic cloves
• 3 stalks celery, diced
• 3/4 cup dry sherry
• 1 cup french bread, diced
• 1 1/2 cups cornbread, diced
• 1/2 cup wild rice, cooked
• 1/2-1 cup chicken stock
• 3 eggs
• 1/2 cup walnuts, coarsely chopped and toasted
• 2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
• 1 teaspoon fresh sage, chopped or 1/2 teaspoon dried sage
• 1/2 teaspoon celery salt
• salt
• pepper
• 1 (4 -5 lb) boneless turkey breast, butterflied (cut almost in half, opened)
• 1 1/2 tablespoons olive oil

Recipe

• 1 to prepare stuffing:.
• 2 heat butter in a large saute pan over high heat until very hot.
• 3 add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes.
• 4 add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes.
• 5 remove from the heat and allow to cool.
• 6 meanwhile, place french bread, cornbread, and rice in a large bowl and toss to mix.
• 7 when onion mixture is room temperature, combine with the bread and rice mix.
• 8 add enough chicken stock to moisten the bread well.
• 9 add the eggs and mix well.
• 10 add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly.
• 11 preheat the oven to 350°f.
• 12 to stuff turkey:.
• 13 lay out the turkey breast on a cuttin board.
• 14 spread the stuffing evenly on the turkey to 1/2" from the edge.
• 15 roll the breast up and tie securely with twine.
• 16 heat olive oil in a large saute pan until smoking hot.
• 17 put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155°f.
• 18 allow to cool 2-3 minutes before removing the twine and slicing.
• 19 place on a pretty serving platter and enjoy!