Roasted turkey breast with cornbread-pecan stuffing

 

     Looking for an alternative to the holiday turkey? Try this delicious stuffed breast, there's no wrestling with legs or wings.

Makes 16 servings

• 1 whole turkey breast on bone (about 12 pounds)
• ¼ cup unsalted butter
• 1 cup chopped celery
• 1 cup chopped onion
• ½ cup chopped parsley
• 1¼ teaspoons poultry seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups cubed day-old white bread
• 4 cups crumbled cornbread (click for recipe)
• ¾ cup milk
• ¾ cup chicken broth
• 1 egg, beaten
• 1 cup toasted pecans, coarsely chopped

1. Rinse breast and pat dry.
2. Place rack in roasting pan, place aluminium foil on rack ; pierce in 6 places for excess liquid to drain, place breast on foil.
3. Heat butter in large skillet over medium heat ; add celery, onion and parsley.
4. Cook 10 minutes until softened ; stir in seasonings.
5. Meanwhile, combine bread cubes, cornbread, milk, broth and egg in large bowl ; stir in onion mixture and pecans.
6. Preheat oven to 375F.
7. Spoon stuffing under breast ; cover pan with lid or tight-fitting aluminium foil.
8. Bake in preheated oven for 3 hours ; uncovered and bake an additional 1 hour or until instant-read thermometer inserted in meat and stuffing registers 170F.
9. Let turkey stand at least 20 minutes before carving.
10. Serve with stuffing.

BON APPÉTIT