Southwestern turkey breast and green chile stuffing

Prep time: 15 minutes

Cook time: 60 minutes

Ready time: 1 hour, 15 minutes

Servings: 8

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for Turkey:

1/2 teaspoon chili powder

1/2 teaspoon mustard powder

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 boneless skinless turkey breast (2 to 2 1/2 pounds)

for Stuffing:

1 tablespoon olive oil

2 medium onions, chopped

1 bag frozen corn, defrosted (10-ounce)

2 cans chopped green chilies, drained (4.5-ounce)

1 tablespoon ground cumin

8 cups cubed bread (day old or dried out overnight)

1 1/2 cups chicken stock

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees. 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. 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 chilis and cumin and saute 3 minutes or until fragrant. Transfer to a large bowl and add bread cubes, stock, salt and pepper; mix to combine. Transfer to a greased baking dish. Bake with turkey breast for 1 hour.

Yield: 1 turkey breast and 8 cups stuffing