Southwestern Stuffed Turkey Breast
1/3 cup sun dried tomatoes (not packed in oil)
2/3 cup boiling water
1 1/2 teaspoons dried oregano
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 small onion, chopped
1 small green pepper, diced
1 garlic clove, minced
1 tablespoon olive oil
1 cup frozen corn, thawed
1/2 cup dry bread crumbs
1 1/2 teaspoons grated lime peel
1 boneless skinless turkey breast half (2 pounds)
Place tomatoes in a small bowl; cover with boiling water. Cover and let
stand for 5 minutes. Drain, reserving 3 tablespoons liquid; set aside.
Meanwhile, combine seasonings in a small bowl.
In a large skillet, saute the tomatoes, onion, green pepper and garlic
in oil until tender. Stir in corn and 2 teaspoons seasonings; remove
from the heat. Stir in bread crumbs and reserved tomato liquid. Add lime
peel to remaining seasonings; set side.
Cover turkey with plastic wrap. Flatten to 1/2 inch thickness then
remove plastic. Sprinkle turkey with half of lime-seasoning mixture;
spread vegetable mixture to within 1 inch of edges. Roll up jelly roll
style, starting with a short side; tie with kitchen string. Sprinkle
with remaining lime seasoning mixture. Place on a rack in a shallow
roasting pan; cover loosely with foil.
Bake at 350 degrees F for 1 hour. Uncover; bake 15 to 30 minutes longer
or until a meat thermometer reads 170°, basting occasionally with pan
drippings. Let stand for 15 minutes before slicing.
Makes: 8 servings
Nutritional Facts per serving: 200 calories, 3g fat, 1g saturated fat,
70 mg cholesterol, 458 mg sodium, 12 g carbohydrate, 2 g sugars, 2g
fiber, 30 g protein
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