Roast Turkey Breast With Cornbread & Walnut Stuffing - cooking recipe

Ingredients

Cornbread and Walnut Stuffing
1 tablespoon butter
1 onion, diced
3 scallions, chopped (or shallots)
3 garlic cloves
3 stalks celery, diced
3/4 cup dry sherry
1 cup French bread, diced
1 1/2 cups cornbread, diced
1/2 cup wild rice, cooked
1/2 - 1 cup chicken stock
3 eggs
1/2 cup walnuts, coarsely chopped and toasted
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
1 teaspoon fresh sage, chopped or 1/2 teaspoon dried sage
1/2 teaspoon celery salt
salt
pepper
To Assemble
1 (4 -5 lb) boneless turkey breast, butterflied (cut almost in half, opened)
1 1/2 tablespoons olive oil

Preparation

To prepare stuffing:
Heat butter in a large saute pan over high heat until very hot.
Add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes.
Add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes.
Remove from the heat and allow to cool.
Meanwhile, place French bread, cornbread, and rice in a large bowl and toss to mix.
When onion mixture is room temperature, combine with the bread and rice mix.
Add enough chicken stock to moisten the bread well.
Add the eggs and mix well.
Add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly.
Preheat the oven to 350\u00b0F.
To stuff turkey:
Lay out the turkey breast on a cuttin board.
Spread the stuffing evenly on the turkey to 1/2\" from the edge.
Roll the breast up and tie securely with twine.
Heat olive oil in a large saute pan until smoking hot.
Put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155\u00b0F.
Allow to cool 2-3 minutes before removing the twine and slicing.
Place on a pretty serving platter and enjoy!