While living in Arizona during the mid to late 70’s, I developed a taste, more like a craving, for Southwestern flavors. I like it spicy, but not so hot that my eyes water. Some folks can enjoy a habanero pepper or two. I’m not one of them. To butterfly each breast half, place it on a flat surface, press down slightly with the palm of your left hand (if you’re right-handed)…keep your fingers up and away from the knife blade…slice through the breast between your palm and the table along the long edge, but not all of the way through. The idea is to make a hinge so that you can open the breast up like a book.
Spicy Stuffed Wild Turkey Breast
- 4 wild turkey breast halves boneless and skinless, butterflied
- salt and freshly ground black pepper
- 1 1/2 cups jack cheese
- 1/2 red onion diced
- 2 limes juice only
- 4 garlic cloves minced
- 1/2 cup seasoned breadcrumbs or cornmeal stuffing – my favorite
- 1 jalapeno pepper seeded and finely diced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 cup cilantro leaves
- 1 cup tomato salsa
- Season turkey breasts liberally with salt and pepper. In a bowl, combine remaining ingredients except salsa. Place some of the stuffing mixture, about 1/4 inch thick, evenly on each breast. Starting from one end, roll the breast tightly, tucking in the ends with your fingertips as you roll. Place each breast, seam side down, in a greased shallow baking dish. Cover with lid or foil and bake in a 375 degree oven for 15 to 20 minutes, depending upon the size of the breasts. When cooked, allow the breasts to rest for a few minutes and then slice each into 3 to 4 sections. Serve with salsa.