1 (3 1/4 to 4 lb.) fresh turkey breast half
1 (8 oz.) cream cheese with pineapple
2 c. crumbled cornbread
1 egg, beaten
1/2 c. chopped onion
1/4 c. chopped pecans, toasted
1 1/2 tsp. poultry seasoning

Preheat oven to 325 degrees. Rinse turkey, pat dry. Loosen skin with knife, pull back, leaving attached along 1 edge. Stir together remaining ingredients in medium bowl until well blended. Place mixture between meat and skin. Replace skin, secure with wooden picks.

Place in roasting pan. Roast 1 to 1 1/2 hours or until meat thermometer registers 160 degrees, brushing occasionally with pan drippings. Let stand, covered 15 minutes before slicing. Remove wooden picks.