Friday's Fave Foods***Roasted Turkey Breast with Cornbread Dressing

I have decided to cook a turkey breast this year instead of the whole bird. I am pretty traditional, so this is a biggie for me. But since it's only my son and I it's the best way to go. I'm adding my cornbread stuffing because I spent years looking for the best dressing (on the esoteric side of course) and this one beat them all, hands down. 15 years later, it's still my favorite. (Found the original recipe in the Contra Costa Times)

I would also like to write sometime about deep frying a turkey, as that is the ultimate tradition in the South. But I will save that for a few beers and another day!

Simple Roasted Turkey Breast

Pat dry with paper towel a 4 to 5 pound turkey breast; sprinkle it with salt and pepper. Spread it with 2 tablespoons softened butter. Roast the turkey on a rack in a roasting pan in a preheated 425 degree oven for 15 minutes. Reduce the heat to moderately slow (325 degrees) and arrange a piece of cheesecloth soaked in 1/2 stick (1/4 cup) butter, melted, over the turkey. Roast the turkey, basting it every 20 minutes for 1 to 1 1/2 hours more or until meat thermometer registers 160 degrees. Remove and discard the cheese cloth and transfer the turkey to a heated platter. Serves 8 to 10.

Cornbread Dressing With Sausage

1 medium onion, chopped

3-4 stalks of celery, chopped

3 carrots, chopped into cubes

1 TBSP of fresh parsley

Pork or Turkey sausage, your choice

1 bag of Pepperidge Farms Cornbread Dressing

2 cans of chicken broth

1 egg

salt

pepper

shredded Parmesan cheese (optional)

Brown sausage in large fry pan. If it produces alot of fat, drain.

Add onions in until soft, then carrots and celery, and cook about 10 more minutes.

In large mixing bowl, combine cornbread stuffing and parsley. Add finished and cooled sausage mixture, and mix with your hands. The cornbread will start to moisten. Add egg and about 1/2 cup of chicken broth and continue to mix evenly. Add broth in increments until you get the consistency you desire. The trick is not too dry and not too soggy. Salt and pepper to taste.

You can stuff the cavity of a whole turkey, or you can cook it in a side dish if you want to. I usually cook it on the side. It's hard to fry a stuffed turkey, so that's one reason!

If you cook it on the side, spray a casserole dish with non-stick, and place dressing mixture in dish. Top with 2 TBSP of grated parm cheese if desired. Cover, and bake for at least 45 minutes.

Notes: That's it! Don't make it harder than it has to be! Enjoy your family and your day with them!