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Ingredients Edit

Directions Edit

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.

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