*** Cornbread Stuffed Turkey Breast with a Spice Crust

Spice Crust

• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp chopped fresh thyme, or 1/2 tsp dried
• 1/2 tsp salt

Stuffing

• 2 tsp unsalted butter
• 1 medium onion, chopped
• 1 large shallot, chopped
• 1 box stovetop corn bread stuffing mix
• 2/3 cup reduced sodium chicken broth, hot
• 1 egg white
• 1 Tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme, or 1/4 tsp dried
• 1/2 tsp salt

Turkey Breast

• 1 1/2 lb turkey breast
• 2 tsp olive oil
• 1 (14.5oz) can reduced-sodium chicken broth
• 2 tsp cornstarch
• 1/4 cup dry white wine

Preheat the oven to 325. To prepare the spice crust, combine the chili powder, cumin, thyme, and salt in a small bowl. Set aside.

To prepare the stuffing, melt the butter in a medium skillet over medium heat. Add 2/3 cup of the onion and the shallot; cook until lightly browned, 5-6 minutes. Combine the onion mixture with the stuffing mix, hot broth, egg white, parsley, thyme, and salt in a large bowl, tossing until evenly moistened.

To assemble the turkey breast, cut five 20-inch pieces of kitchen twine. On a work surface, arrange the breast skin-side down. With a sharp knife, cut horizontally along the tenderloins, opening them up so that the meat can lie flat. Turn the breast over. Sprinkle 1 tsp of the spice mixture on the breast and spread. Turn the breast over and spread the stuffing mixture over the surface of the meat, leaving a 1-inch border. Roll the breast up into a log around the filling. (Don't worry about creating a spiral of filling-the meat is too dense to roll easily. Instead, aim for a rounded "roast" with the stuffing tucked inside.) One at a time, slip each piece of twine under the breast and tie securely. Close the open ends with small skewers or toothpicks (just remember them later!).

Toss the remaining onion with 1 tsp of the oil in the center of a shallow roasting pan. Place the stuffed breast seam-side down on top of the onion. Brush the breast with the remaining 1 tsp oil; sprinkle the top and sides with the remaining spice mix. Roast 1 1/2 hours. Pour 1/2 cup of the broth over the turkey; cover with a loose tend of foil. Roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 165, 30-45 minutes. Remove from the oven and transfer to a cutting board. Cover with a loose tend of foil and let rest 20 minutes.

Meanwhile, to prepare the gravy, whisk the cornstarch into the remaining broth in a small bowl. Add to the drippings in the turkey-roasting pan, along with the wine; place on the stove and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 minutes.

To serve, remove the skewers and strings from the roast and slice. Serve with the gravy.

Makes 8 servings