Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cornbread | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 5 cups cornbread, coarsley crumbled
- 4 English muffins coarsely crumbled
- 3 Mild green chilies roasted, peeled, seeded and chopped
- 1 Red bell pepper roasted, peeled, seeded and chopped
- 3/4 cup pine nuts toasted
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh parsley
- 1 1/2 tsp chopped fresh basil
- 1 1/2 tsp chopped fresh thyme
- 1 1/2 tsp chopped fresh oregano
- 1 lb ITALIAN TURKEY SAUSAGE
- 3 cups chopped celery
- 1 cup chopped onion
- 4 tbsp TURKEY BROTH or water
- 1 BONE-IN TURKEY BREAST (5-6 pounds)
- 2 tbsp minced garlic
- 1/2 cup chopped fresh cilantro
- vegetable cooking spray
- =
Directions
In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme, and
oregano; set aside.
In large skillet over medium-high heat, saute turkey sausage, celery and onion 8 to 10 minutes or until sausage is
no longer pink and vegetables are tender.
Combine turkey mixture with cornbread mixture.
Add broth or water if mixture is too dry; set aside.
Loosen skin on both sides of turkey breast, being careful not to tear skin, leaving it connected at breast bone.
Spread 1 tablespoon garlic under loosened skin over each breast half.
Repeat procedure, spreading 1/4 cup cilantro over each breast half.
Place turkey in 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray.
Spoon half of stuffing mixture under breast cavity.
Spoon remaining stuffing into 2-quart casserole, lightly coated with vegetable cooking spray; set aside.
Roast turkey breast, uncovered, at 325 degrees F. 2 to 2-1/2 hours or until meat thermometer registers 170 degrees F
in deepest portion of breast.
Bake remaining stuffing uncovered along with turkey breast during last 45 minutes.