Yield:  10 portions

Portion size: 5 oz. (3 to 4  1-inch slices)

Ingredients

1 ½ -2 Lb. Boneless Turkey Breast With Skin-on
3 Cups Toasted, Rough Diced, Corn Bread
1 Can Cream Of Chicken Soup
½ Cup Whole Milk
1 Cup Water
1 Cup Finely Chopped White Onion
½ Cup Finely Chopped Red Bell Pepper
¼ Cup Sliced Scallions
½ Cup Canned Corn Kernels
1 oz. Salt
1 oz. Black Pepper
½ Stick of Unsalted Butter

Method

1. Place your turkey skin side down on a cutting board, and then add a large piece of plastic wrap on top of breast.  Pound turkey gently until an even thickness of about 2 inches.
2. Season with salt & pepper and set aside.
3. In a sauce pan on medium heat melt butter.
4. Next add all of your vegetables (white onion, red bell pepper, scallions and corn kernels).
5. Season with salt & pepper.
6. Add milk, water, cream of chicken soup and bring to a boil. Set aside.
7. Transfer everything in the sauce pot to a mixing bowl and add cornbread. Mix together and put in refrigerator until cold.
8. Place pounded turkey in front of you as if you had a square piece of paper on your cutting board, then add an even line of the stuffing across middle of turkey. The end closest to you should be folded over the stuffing to form your first roll. Then continue, keeping turkey roll thin and even. Use tooth picks to help keep seam closed.
9. Transfer to a roasting pan, and place in a 375 degree preheated oven.
10. Roll can be basted with your favorite BBQ sauce or bottled marinade.
11. Turkey is done once you reach an internal temperature of 165 degrees.
12.  Let rest for ten minutes then slice before eating.

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