Turkey Breast Stuffed with Sun Dried Tomato Bacon Cornbread Stuffing

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, a dash of parsley, 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 2tablespoons of butter, baste turkey roll. Bake covered with foil for 25 minutes, then baste again.

Bake uncovered for the last 20-30 minutes basting occasionally, so meat doesn’t dry out until golden brown and meat reaches an internal temperature of 165. Then allow to rest for 10-15 minutes.

Meanwhile make your gravy. In the same pan used to make bacon and the stuffing sauté, heat on medium heat and melt 2 tablespoons butter and add 1 tablespoon of flour cooking flour for about a minute.

Add in the remaining 1/2 cup of chicken broth and 3/4 cup milk whisking vigorously. Add in salt and pepper to taste. I used rainbow peppercorns cracked, that’s what the red flecks are in the picture. Once gravy thickens to desired consistency, remove from heat.

Cut strings off of your turkey roll and slice.

Plate and serve. Enjoy!