Turkey Breast with Southwestern Cornbread Dressing

Ingredients

 * 5 	cups  	Cornbread, coarsley crumbled
 * 4 		English muffins coarsely crumbled
 * 3 		Mild green chilies roasted, peeled, seeded and chopped
 * 1 		Red bell pepper roasted, peeled, seeded and chopped
 * 3/4 	cup 	pine nuts toasted
 * 1 	tbsp 	chopped fresh cilantro
 * 1 	tbsp 	chopped fresh parsley
 * 1 1/2 	tsp 	chopped fresh basil
 * 1 1/2 	tsp 	chopped fresh thyme
 * 1 1/2 	tsp 	chopped fresh oregano
 * 1 lb 	ITALIAN Turkey Sausage
 * 3 	cups 	chopped celery
 * 1 	cup 	chopped Onion
 * 4 	tbsp 	Turkey BROTH or water
 * 1 		BONE-IN Turkey BREAST (5-6 pounds)
 * 2 	tbsp 	minced garlic
 * 1/2 	cup 	chopped fresh cilantro
 * vegetable cooking spray

Directions
In large bowl combine Cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme, and  oregano; set aside. In large skillet over medium-high heat, saute Turkey Sausage, celery and Onion 8 to 10 minutes or until Sausage is  no longer pink and vegetables are tender. Combine Turkey mixture with Cornbread mixture.  Add broth or water if mixture is too dry; set aside. Loosen skin on both sides of Turkey breast, being careful not to tear skin, leaving it connected at breast bone. Spread 1 tablespoon garlic under loosened skin over each breast half. Repeat procedure, spreading 1/4 cup cilantro over each breast half. Place Turkey in 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray. Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into 2-quart casserole, lightly coated with vegetable cooking spray; set aside. Roast Turkey breast, uncovered, at 325 degrees F. 2 to 2-1/2 hours or until meat thermometer registers 170 degrees F in deepest portion of breast. Bake remaining stuffing uncovered along with Turkey breast during last 45 minutes.