Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing Recipe?

I am looking for Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe. AOL has the video and step by step recipe, but the full written out recipe with the ingredients is wrong(They give some chicken recipe). The foodnetwork does not have it and only gives a link to AOL which does not help since the recipe is wrong on AOL. Does anyone have the recipe they can me. And I repeat, it's not on foodnetwork!!!!! It's on AOL, but the recipe is wrong, and I have tried to contact them many times but never have gotten through because the emails come back as undeliverable. Please do not give me links to a recipe for roasted whole turkey or cornbread stuffing because this is a Turkey Breast you put the stuffing in and roll it and tie, then sear and then roast so the cooking times and temps are different. Please, please can someone help????!!!!! ThanksTyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing Recipe?
You are so right! But this is all I could find for you.





Oven Roasted Turkey Breast and Cornbread Stuffing





Begin by making cornbread stuffing. Melt half the butter in a pan over medium heat and toss in apple cubes. Cook for approximately 2 minutes until apples are a light brown and then set aside in large bowl. In the same pan melt remaining butter and add rosemary and sweet Italian sausage. While cooking, break up Italian sausage and cook until lightly browned, then add onions and continue cooking for 10 minutes until soft and golden. Add sausage mixture to apples in large mixing bowl, along with cornbread pieces. Season well with salt and pepper, and give it a good toss until well combined. In a separate bowl whisk together egg, cream and stock, and pour that over cornbread. Stir stuffing together and set aside in refrigerator. Now begin to butterfly turkey breast. Use a sharp, thin knife to cut down the length of turkey breastbone to remove the breast. Cut breast parallel to the board, almost in half, just stopping short of the outside edge. Open out the two halves as if you were opening a book. Now you?ve got a large piece of meat that will cook evenly and is thin enough to roll. Lay turkey breast flat. Sprinkle cut surface of the turkey with salt and pepper and then spread out the stuffing 陆 inch away from edge so the breast can be rolled and tied. Start with left side and roll turkey over filling and into a cylinder. Tuck in ends if you need to contain stuffing. Then, using four pieces of kitchen twine, tie turkey in four places and season all over with salt and pepper. In a large roasting pan heat three tablespoons of olive oil until smoking hot. Put turkey in roasting pan and sear all over. When seared, transfer pan to oven and roast for about 20 minutes. (Test with meat thermometer; internal temp should reach 160 F). Take turkey out of oven and let rest for 5-10 minutes, then cut crosswise into slices.Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing Recipe?
Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing











1 (12 to 14) pound fresh turkey


Kosher salt and freshly ground black pepper


Caramelized Onion and Cornbread Stuffing, recipe follows


Extra-virgin olive oil


Sage Butter, recipe follows





Preheat the oven to 375 degrees F and remove the top rack of the oven.


Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.





Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.








Sage Butter:


2 sticks butter, softened


1/4 cup chopped sage


Salt and pepper


Combine all ingredients.











Caramelized Onion and Cornbread Stuffing:


2 tablespoons butter


2 onions, chopped


6 large cornmeal muffins, cubed


Handful fresh sage leaves, chopped


1 egg


1/4 cup heavy cream


1/4 cup chicken stock


Salt and freshly ground black pepper


Preheat the oven to 375 degrees F.





Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.





Yield: 6 to 8 servings


Prep Time: 5 minutes


Cook Time: 40 minutes


Ease of preparation: easy