Chorizo Stuffed Turkey Breast Recipes

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ADOBO RUBBED TURKEY BREAST WITH CHORIZO CORNBREAD STUFFING



Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing image

Provided by Aarón Sánchez

Yield 8 servings

Number Of Ingredients 16

A whole turkey breast
1 pound of dried Guajillo chiles seeded and deveined
1 pound of dried Pasilla chiles seeded and deveined
1 pound of dried Ancho chiles seeded and deveined
2 tablespoons of Mexican oregano
1/2 cup of white vinegar
1/2 cup of chopped garlic
2 pounds of Mexican chorizo diced
2 white onions chopped
1/2 cup of chopped carrot
1/2 cup of chopped celery
2 I/2 cup of crumbled cornbread
1/2 cup of chicken stock
1 tablespoon of chopped garlic
1/2 cup chopped cilantro
Salt and pepper to taste

Steps:

  • Toast dry chiles on a grill, then soak all chiles in warm water for ten minutes. Remove them from the water and place them in a food processor with the oregano, white vinegar and chopped garlic. Season the turkey breast with salt and pepper. Rub it generously with the adobo and let marinade for one day.
  • Meanwhile cook the chorizo in a skillet for five minutes until fat has rendered. Add onion, carrot, celery and garlic. Cook for ten minutes until the vegetables have caramelized. Add crumbled cornbread, cilantro, chicken stock and salt and pepper. Make sure that the stuffing itself is not dry but at the same time that it is not too wet. Add chicken stock slowly and as needed. With a knife make a four inch pocket on the breast and insert stuffing.
  • Preheat oven to 350 degrees and place turkey breast on a sheet pan with a rack and cook/or l and 1/2 hours or until the meat thermometer registers 180 degrees. Slice pieces and serve

ROAST TURKEY WITH SPICY CHORIZO STUFFING



Roast Turkey With Spicy Chorizo Stuffing image

I found this recipe in the Thanksgiving issue of Easy Home Cooking. Sounds delicious and I need a safe place to keep it.

Provided by SkinnyMinnie

Categories     Whole Turkey

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 16

14 lbs whole turkey, thawed
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup pecans, chopped
12 ounces chorizo sausage, casing removed and crumbled
1 1/2 cups celery, thinly sliced
1 medium onion, chopped
1 medium red bell pepper, chopped
1 (16 ounce) package cornbread stuffing mix
2 cups chicken stock
1/3 cup butter, cut into small cubes
1 teaspoon dried thyme

Steps:

  • Preheat oven to 325ºF.
  • Remove the neck and giblets from the turkey; discard or reserve for another use.
  • Place on a rack in a large roasting pan, breast side up.
  • In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper.
  • Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture.
  • Roast for 3 hours or until the breast reaches 170ºF and juices run clear.
  • Meanwhile, place a large nonstick skillet over medium-high heat until hot.
  • Toast pecans in the dry skillet; set aside on a plate.
  • Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper.
  • Cook until the sausage is no longer pink, about 4 min, stirring frequently.
  • Add the remaining ingredients; stir gently, yet thoroughly to blend.
  • Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey.
  • Cover the turkey with foil and let stand for 15 min before carving.
  • Serve stuffing on the side.

Nutrition Facts : Calories 1048.1, Fat 58, SaturatedFat 17.4, Cholesterol 303.1, Sodium 1290.6, Carbohydrate 34.5, Fiber 7, Sugar 3.9, Protein 91.9

TURKEY CHORIZO, REVISED



Turkey Chorizo, Revised image

Revised version of 'Janelle's Turkey Chorizo (Loose, Not Encased).' I have adjusted the spices and method to suit my tastes. My friends who eat chorizo often have told me the end result is very good and close to an original recipe.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 6

Number Of Ingredients 12

2 dried red chile peppers
1 tablespoon dried Mexican oregano
2 teaspoons smoked salt
2 teaspoons ground cumin
¾ teaspoon white sugar
½ teaspoon multicolored peppercorns
2 cloves garlic
2 tablespoons New Mexico red chile powder
2 tablespoons smoked paprika
2 tablespoons apple cider vinegar
1 tablespoon water
1 ½ pounds ground turkey breast

Steps:

  • Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
  • Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 3.5 g, Cholesterol 70.4 mg, Fat 1.3 g, Fiber 1.7 g, Protein 28.6 g, SaturatedFat 0.3 g, Sodium 826.2 mg, Sugar 0.8 g

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