2 1/2 lbs. turkey breast
2 tsp. butter
1/2 tsp. chili powder
1/2 tsp. diced oregano
1 c. chopped onion
1/2 c. finely chopped celery
2 cloves garlic
4 tbsp. butter
8 slices wheat bread (cubed), about 3 c.
1 (4 1/4 oz.) can black olives, sliced, drained
3/4 c. chicken broth
1/4 c. half and half
2 tbsp. chopped parsley
2 tbsp. chili powder
1/2 tsp. black pepper

Rub turkey skin with butter. Sprinkle with chili powder and oregano; set aside. Saute onion and celery and garlic in the butter until soft. Stir in bread cubes, olives, broth, half and half, parsley, chili powder and pepper.

Make a mound of the stuffing in a baking dish. Place turkey breast on top. Bake at 375 degrees for 1 1/4 to 1 1/2 hours or until clear juice runs from breast.

TIP: When roasting turkey, leave skin on for natural basting. Remove skin afterwards if you are on a diet.