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Sherry's Southwest Turkey Breast with Stuffing

Kraft Memeber Recipe
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Makes: 4-5 servings Total Time: 1 hr 45 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2-1/2 lb. turkey breast
  • 2 tsp. butter
  • 1/2 tsp. chili powder
  • 1/2 tsp. dried oregano
  • 1 cup onion, chopped
  • 1/2 cup finely chopped celery
  • 2 garlic cloves, minced
  • 3/4 cup fat-free chicken broth, divided
  • 8 slices cracked wheat bread, cubed
  • 1 can (4-1/4 oz.) sliced black olives, drained
  • 1/4 cup light cream
  • 2 Tbsp. chopped, fresh parsley
  • 2 Tbsp. chili powder
  • 1/2 tsp. black pepper
make it
Preheat oven to 375°F. Spray a large shallow baking dish with cooking spray. Rub turkey skin with butter, sprinkle with chili powder and oregano. Set aside.

Cook onion, celery and garlic in 1/4 cup of broth until soft. Stir in bread cubes, olives the remainder of broth, light cream, parsley, chili powder and black pepper. Make a mound of the stuffing in baking dish. Place turkey breast on top of stuffing.

Bake for 1-1/2 hours or until juices run clear when breast is pricked with a fork.
This turkey is so tender because the skin is left on, but once cooked, you can discard the skin. This is one of my husband’s favorites.
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