Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Lynn's Cornbread Walnut Dressing Breast

2 tbl Unsalted butter
1 x Onion, diced
3 x Shallots, chopped
3 x Cloves garlic, chopped
3 stalk celery, diced
3/4 cup Dry sherry
1 cup Diced French bread
1 1/2 cup Diced corn bread
1/2 cup Wild rice, cooked
1/2 cup Chicken Stock, up to 1
3 x Eggs
1/2 cup Roughly chopped walnuts, toasted
2 tsp Chopped fresh thyme, or 1 teaspoon dried
1 tsp Chopped fresh oregano, or 1/2 teaspoon dried
1 tsp Chopped fresh sage, or 1/2 teaspoon dried
1/2 tsp Celery salt
    Salt and black pepper to taste
TO ASSEMBLE
1 x Boneless turkey breast, about 4 to 5 pounds, butterflied
1 1/2 tbl Olive oil

 Method :
To prepare the stuffing, heat butter in a large saute pan over high heat until very hot. Be careful not to burn. Add onion, shallots, garlic, and celery, and saute for 2 to 3 minutes, or until you can smell the aroma. Add sherry and cook until only about 2 tablespoons of liquid remain, about 3 minutes. Remove from the heat and allow to cool.
While the onion mixture is cooling place French bread, corn bread, and rice in a large bowl and toss to mix. When the onion mixture is room temperature, combine with the bread and rice mixture. Add enough chicken stock to moisten the bread well. Add eggs and mix well. Add walnuts, thyme, oregano, sage, celery salt, salt, and pepper and mix thoroughly.
Preheat oven to 350 degrees. To stuff the turkey, lay out turkey breast on a cutting board. Spread the stuffing evenly on the turkey to 1/2 inch from edge, roll the breast up, and tie securely with kitchen twine.
Heat olive oil in a large saute pan until smoking hot. Place the turkey roll seam side down and sear the turkey well, about 4 to 5 minutes per side. Place in a baking dish and roast in oven about 35 to 45 minutes, or until the internal temperature reaches 155 degrees. Allow to cool 2 to 3 minutes before removing kitchen twine, slicing, and placing on a serving platter.
Serves six.