Turkey Breast Stuffed with Sun-Dried Tomato Bacon Cornbread Stuffing

Preheat oven to 350 degrees. Cook bacon, crumble and set aside.

In the same pan with bacon grease sauté onion and celery until they soften.

Add sun-dried tomatoes to the pan with the onion and celery and do a quick sauté for a minute or two. Remove pan from heat and carefully spoon mixture to a paper towel to drain. Save the drippings in the pan for making gravy and set pan aside.

In a medium bowl add sautéed onion, celery, and tomato mixture, crumbled bacon, cornbread stuffing, 2 tablespoons melted butter and 1/4 cup chicken stock. Mix until combined.

Lay turkey breasts on cutting board. Gently fillet turkey breasts not cutting all the way through.

Open up turkey breasts. Lay plastic wrap over the turkey and pound with a kitchen mallet till thinned.

Spoon stuffing onto the slightly overlapping turkey breasts pressing it into the meat and leaving one end clean for sealing.

Begin rolling up the turkey roll longways at the edge that has stuffing. Roll as tightly as possible. Once completely rolled, tie closed with kitchen twine. Melt 2 tablespoons of butter, baste turkey roll. Bake covered with foil for 25 minutes.

Remove foil, baste and bake uncovered for the last 20-30 minutes or until turkey is golden brown and the meat reaches an internal temperature of 165 degrees. Then allow to rest for 10-15 minutes.

Meanwhile make your gravy. In a medium skillet melt 2 tablespoons butter. Next add 1 tablespoon of flour cooking flour for about a minute.

Add in 1/2 cup of chicken broth and 3/4 cup milk whisking continuously. Add in salt and pepper to your taste. Once gravy thickens to desired consistency, remove from heat and serve.

Cut strings off of your turkey roll, slice, serve and enjoy!