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1
Preheat oven to 350 u00b0Fahrenheit.
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2
Place large piece of plastic wrap on countertop. Place turkey breast half on plastic and cover. Cover with additional plastic wrap.
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3
Using meat mallet, pound turkey to rectangle about 9-10 X 6 inches, about 1/4-inch thick.
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4
Remove plastic wrap from top of turkey and spread 1 1/2 cups of the dressing evenly lengthwise over surface, almost to edge.
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5
Roll turkey lengthwise. With kitchen twine, tie roast lengthwise once and in several places across turkey. Discard plastic wrap.
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6
In small bowl, mix together spices.
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7
Rub oil over all surfaces of roast; rub spice blend evenly over roast.
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8
Place turkey roast in shallow roasting pan, then place in preheated oven. Roast for 45-60 minutes or until internal temperature measured with an instant-read thermometer reads 155 u00b0F.
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9
Remove roast from oven and let rest 15 minutes before carefully removing twine and slicing into 16 half-inch slices.
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10
Place cornbread cubes in a large mixing bowl.
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11
In large nonstick skillet, heat oil over medium heat.
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12
Add onions, celery and carrot; cook 5 minutes, stirring frequently.
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13
Add garlic and cook for 1 minute longer, but don't allow garlic to brown.
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14
Add cooked sausage, fruit, herbs and 1/3 cup of the broth. Bring to a boil. Reduce heat, cover and simmer 3 minutes.
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15
Remove from heat and add vegetable mixture to the cornbread. Stir well, cover and refrigerate overnight.
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16
Just before roasting turkey, add parsley and pistachios to the dressing; stir well. Season to taste with salt and pepper.
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17
Whisk together egg and 1 cup broth and pour over cornbread mixture, tossing well. Mixture should just hold together but should not be wet. Add extra 2/3 cup broth if necessary.
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18
Spray 2-quart baking dish with cooking oil spray (use larger baking dish if not reserving dressing for Turkey Roast) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
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19
After Turkey Roast has been in oven 30 minutes, place covered baking dish of remaining dressing in oven.
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20
After 15 minutes (or when internal temperature of roast, measured with instant-read thermometer, is 155 u00b0F), remove roast from oven.
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21
Remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown. Serve hot.
