Turkey Breasts with Southwestern Corn Bread Dressing

5 cups corn bread, coarsely crumbled
4 English muffins, coarsely crumbled
3 mild green chilies, roasted, peeled, seeded and chopped
1 red bell pepper, roasted peeled, seeded and chopped
¾ cup pine nuts, toasted
1 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
1½ tsp fresh basil, chopped or 1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 lb. bulk turkey sausage
3 cups chopped celery
1 cup chopped onions
2 to 4 tbsp. turkey broth or water
1 5 to 6 lbs. bone-in turkey breast
2 tbsp. chopped garlic
½ cup fresh cilantro, chopped

In large bowl, combine corn bread, muffins, chilies red pepper, pine nuts,
1 tbsp. cilantro and the other herbs.

In large skillet, over medium-high heat, sauté sausage, celery and onions
8 to 10 minutes or until sausage is no longer pink and vegetables are tender.
Combine with corn bread mixture. Add broth if mixture is dry. Set aside.

Loosen skin on both sides of turkey breast, being careful not to tear skin and
leaving it connected at breast bone. Spread 1 tbsp. garlic under loosened
skin over each breast half. Repeat procedure with ¼ cup cilantro on each side.

In lightly greased 13 x 9 roasting pan, place turkey breast. Spoon half of
stuffing mixture under breast cavity. Spoon remaining stuffing into a
lightly greased 2-qt. casserole; refrigerate. Roast turkey breast,
uncovered, 2 to 2½ hours or until meat thermometer registers 170° in
deepest portion of breast. Bake remaining stuffing, uncovered, along with
turkey breast during last 45 minutes.

Makes 12 servings