1 cup chopped onions (2 medium)
4 slices bacon, cut into small pieces
4 cups seasoned cornbread stuffing mix
1 1/2 cups water
2 cups Green Giant® frozen cut broccoli
1/2 teaspoon dried thyme leaves
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
2 turkey breast tenderloins (3/4 lb each)
Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
In Dutch oven, cook onions and bacon over medium-high heat 4 to 5 minutes, stirring occasionally, until bacon is browned and onions are tender. Remove from heat.
Add cornbread mix and water; mix well. Stir in broccoli. Spread in baking dish.
In small bowl, mix thyme, seasoned salt, garlic powder and red pepper. Rub on turkey tenderloins. Arrange over stuffing mixture; press into stuffing slightly. Cover with foil. Bake covered 1 hour.
Uncover baking dish; bake 10 to 15 minutes longer or until juice of turkey is clear when center of thickest part is cut (170°F). To serve, cut turkey into crosswise slices.
High Altitude (3500-6500 ft):Bake covered 1 hour 15 minutes. Uncover baking dish; bake 15 minutes longer.
Makes: 6 servings