Stuffed Turkey Breast

This recipe came from a recipe card I picked up at a grocery store. It is wonderful cooked in the oven, grilled or smoked.

1 turkey breast
1 recipe Cream Cheese Dressing

Wash and dry the turkey breast; set aside. Mix the Cream Cheese Dressing.

Run your finger under the skin of the turkey to make a pocket for the stuffing. Be sure to leave some of the skin on the sides attached. Stuff the dressing in between the breast meat and skin, taking care not to mash the dressing together into a solid mass. Leave it somewhat loose. If necessary, use toothpicks to secure the skin.

Roast in a 325° for 1 1/2 hour, basting with the meat juices. Or if you have an outdoor grill with a cover, roast over low coals until the juices run clear. Brush with a little oil to keep the skin moist.

Slice to serve, being sure each slice has some meat and dressing.

Note: We have also grilled or smoked this over an outdoor charcoal grill or smoker using the Fireman's Chicken Barbecue Sauce. Marinade the turkey breast over night; the next day drain the breast reserving the marinade, stuff and grill using the extra marinade for basting. To ensure the safety of the marinade, bring to a boil before using for basting. The marinade is also a great sauce for serving on the side - be sure to bring it to a boil before serving.