2 1/2 lbs. turkey breast
2 tsp. butter
1/2 tsp. each chili powder and dried oregano leaves
1 c. chopped onions
1/2 c. finely chopped celery
2 cloves garlic
4 tbsp. butter
6 to 8 slices cracked wheat bread, cubed
1 (4 1/4 oz.) can sliced black olives, drain
3/4 c. chicken broth
1/4 c. Half and Half
2 tbsp. chopped parsley
1 tbsp. chili powder
1/2 tsp. black pepper

Rub turkey skin with butter. Sprinkle with chili powder and oregano. Set aside. Saute onion, celery and garlic in the butter until soft and transparent. Stir in bread cubes, olives, broth, Half and Half, parsley, chili powder and black 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 the breast when pricked with a fork.