Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin Recipe
Servings: 12
Ingredients
- A whole turkey breast
- 1 lb Dry Guajillo chiles seeded and deveined
- 1 lb Dry Pasilla chiles seeded and deveined
- 1 lb Dry Ancho chiles seeded and deveined
- 2 Tbsp. Mexican oregano
- 1/2 c. White vinegar
- 1/2 c. Minced garlic
- 2 lb Mexican chorizo diced
- 2 x White onions minced
- 1/2 c. Minced carrot
- 1/2 c. Minced celery
- 21/2 c. Crumbled cornbread
- 1/2 c. Chicken stock
- 1 Tbsp. Minced garlic
- 1/2 c. Minced cilantro
- Salt and pepper to taste
Directions
- Marinade/Adobo Rub:Toast dry chiles on a grill, then soak all chiles in hot water for ten min. Remove them from the water and place them in a food processor with the oregano, white vinegar and minced 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 min till fat has rendered. Add in onion, carrot, celery and garlic. Cook for ten min till the vegetables have caramelized. Add in crumbled cornbread, cilantro, chicken stock and salt and pepper. Make sure which the stuffing itself is not dry but at the same time which it is not too wet. Add in 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 possibly l and 1/2 hrs or possibly till the meat thermometer registers 180 degrees. Slice pcs and serve.
- Yields: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 12 servings | |
| Calories 819 | |
| Calories from Fat 426 | 52% |
| Total Fat 47.42g | 59% |
| Saturated Fat 14.5g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 1795mg | 75% |
| Potassium 1244mg | 36% |
| Total Carbs 70.55g | 19% |
| Dietary Fiber 16.8g | 56% |
| Sugars 23.49g | 16% |
| Protein 30.46g | 49% |
