As seen on: Giada's Holiday Handbook, Season 2, Episode 3. Thanksgiving Feast.
In a small bowl, mix together the oregano, onion powder, fennel seed, salt andpaprika. Set aside.
In a medium bowl, mix together the corn bread and milk. Allow the mixture to soakfor 10 minutes. To the bread mixture add the sausage, chili paste, pecorino cheeseand basil. Use your hands to mix well. Lay the turkey breasts on a cutting board sothat they are open like a book, skin side down. Pat the stuffing mixture into themiddle of each breast so it covers one half of each open breast. Fold the other half ofthe meat over the filling so the skin side is up. Tie the turkey breasts with 4 pieces ofbutchers twine for each breast. Rub the seasoning mix all over the tied turkey.
Lay 6 slices of bread on a rimmed baking sheet and drizzle with 2 tablespoons ofolive oil. Place the turkey breasts skin side up on the bread and drizzle theremaining olive oil over the top. Roast for 30 minutes. Reduce the heat to 375degrees F and continue to roast another 40 minutes or until the skin is brown andcrisp and an instant read thermometer reads 160 degrees F. Allow the turkey to restfor 10 minutes before slicing. Use the turkey croutons in the simple wilted greens.
Cooks Note: To make a quick sauce, bring 2 cups of low sodium chicken broth to asimmer over medium heat. In a small bowl make a slurry by mixing 5 teaspoons ofcornstarch with 5 teaspoons of water. Whisk the slurry into the simmering broth.Season with 1/4 teaspoon smoked paprika, 1/4 teaspoon oregano and 1/4 teaspoonkosher salt.