Roast Turkey Breast With Cornbread & Walnut Stuffing

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

To make this takes all together about 2 hours, including cooking time, so you don't have to get up at the crack of dawn come some holiday morning. A lovely Sunday or company dinner too. From American Bistro Fare with Caprial! New England, French, Mid Atlantic, South

Ingredients Nutrition


  1. To prepare stuffing:.
  2. Heat butter in a large saute pan over high heat until very hot.
  3. Add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes.
  4. Add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes.
  5. Remove from the heat and allow to cool.
  6. Meanwhile, place French bread, cornbread, and rice in a large bowl and toss to mix.
  7. When onion mixture is room temperature, combine with the bread and rice mix.
  8. Add enough chicken stock to moisten the bread well.
  9. Add the eggs and mix well.
  10. Add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly.
  11. Preheat the oven to 350°F.
  12. To stuff turkey:.
  13. Lay out the turkey breast on a cuttin board.
  14. Spread the stuffing evenly on the turkey to 1/2" from the edge.
  15. Roll the breast up and tie securely with twine.
  16. Heat olive oil in a large saute pan until smoking hot.
  17. Put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155°F.
  18. Allow to cool 2-3 minutes before removing the twine and slicing.
  19. Place on a pretty serving platter and enjoy!