Ingredients
For the Turkey:
- 1 turkey breast (bone-in or boneless, 3–4 lbs)
- 1 ½ cups 2 Sisters’ Salsa
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper to taste
For the Southwest Stuffing:
- 4 cups cornbread cubes (day-old works best)
- 1 cup canned black beans (rinsed)
- 1 cup corn (frozen or canned, drained)
- ½ cup diced red onion
- ½ cup diced red bell pepper
- 1 cup 2 Sisters’ Salsa
- 1 tsp cumin
- 1 tbsp chopped cilantro (optional)
- ½ cup shredded cheese (Monterey Jack or cheddar)
Instructions
Marinate the Turkey
- In a bowl, mix salsa, olive oil, and all spices. Rub the mixture all over the turkey breast. Let it marinate for at least 1 hour (or overnight if you can).
Roast the Turkey
- Preheat oven to 375°F (190°C). Place turkey in a roasting pan and cover loosely with foil. Roast for about 1.5 to 2 hours (until internal temp is 165°F / 74°C), basting occasionally with pan juices. Optional: Broil for 3–5 minutes at the end to crisp the skin.
Make the Southwest Stuffing
- In a large bowl, combine cornbread cubes, beans, corn, onion, bell pepper, salsa, cumin, and cheese. Toss to coat and season to taste. Spread in a greased baking dish and bake at 350°F (175°C) for 25–30 minutes until golden and slightly crisp on top.
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