Corn Bread Stuffed Turkey Breast with A Spice Crust Recipe


Health IndexHealthyCuisine
Main Ingredient


 Chili powder1 Tablespoon
 Ground cumin1 Teaspoon
 Chopped fresh thyme/1/2 teaspoon dried thyme1 Teaspoon
 Salt1⁄2 Teaspoon
 Unsalted butter2 Teaspoon
 Onion1 Medium, chopped
 Shallot1 Large, chopped
 Corn bread stuffing mix2 Cup (32 tbs) (cube style)
 Reduced sodium chicken broth2⁄3 Cup (10.67 tbs)
 Egg white1
 Chopped fresh parsley1 Tablespoon
 Chopped fresh thyme/1/4 teaspoon dried thyme1 Teaspoon
For turkey breast
 Boneless turkey breast/6 pounds bone in turkey breasts4 1⁄2 Pound
 Olive oil2 Teaspoon
 Canned reduced sodium chicken broth14 1⁄2 Ounce (1 can)
 Apricot preserves6 1⁄3 Tablespoon (1/3 cup plus 1 tablespoon)
 Cornstarch2 Teaspoon
 Dry white wine1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5443 Calories from Fat 1942

% Daily Value*

Total Fat 213 g328%

Saturated Fat 59.3 g296.6%

Trans Fat 0 g

Cholesterol 1642.4 mg

Sodium 7210.9 mg300.5%

Total Carbohydrates 347 g115.6%

Dietary Fiber 22.2 g88.7%

Sugars 63.5 g

Protein 493 g986.2%

Vitamin A 167% Vitamin C 155.8%

Calcium 81.3% Iron 226.5%

*Based on a 2000 Calorie diet


1. Preheat the oven to 325°F. To prepare the spice crust, combine the chili powder, cumin, thyme, and salt in a small bowl. Set aside.
2. To prepare the stuffing, melt the butter in a medium skillet over medium heat. Add 2/3 cup of the onion and the shallot; cook until lightly browned, 5-6 minutes. Combine the onion mixture with the stuffing mix, hot broth, egg white, parsley, thyme, and salt in a large bowl, tossing until evenly moistened.
3. To assemble the turkey breast, cut five 20-inch pieces of kitchen twine. On a work surface, arrange the breast skin-side down.With a sharp knife, cut horizontally along the tenderloins, opening them up so that the meat can lie flat. Turn the breast over and slip your fingers under the skin to loosen it. Sprinkle 1 teaspoon of the spice mixture under the skin, spreading over the breast.Turn the breast over and spread the stuffing mixture over the surface of the meat, leaving a 1-inch border. Roll the breast up lengthwise around the filling. (Don't worry about creating a spiral of filling the meat is too dense to roll easily. Instead, aim for a rounded "roast" with the stuffing tucked inside.) One at a time, slip each piece of twine under the breast and tie securely. Close the open ends with small skewers.
4. Toss the remaining onion with 1 teaspoon of the oil in the center of a shallow roasting pan. Place the stuffed breast seam-side down on top of the onion. Brush the breast with the remaining 1 teaspoon oil; sprinkle the top and sides with the remaining spice mix. Roast 1 1/2 hours. Pour 1/2 cup of the broth over the turkey; cover with a loose tent of foil. Roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 30-45 minutes. Remove from the oven and transfer to a cutting board.
5. In a microwavable cup measure, heat 1/3 cup of the apricot preserves on High until melted, 10-20 seconds. Pour over the turkey; cover with a loose tent of foil and let rest 20 minutes.
6. Meanwhile, to prepare the gravy, whisk the cornstarch into the remaining broth in a small bowl. Add to the drippings in the turkey-roasting pan, along with the wine and the remaining 1 tablespoon apricot preserves; place on the stove and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 minutes.