Adobo rubbed turkey breast with chorizo cornbread stuffing recipe

Step by Step

Step 1

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.

Step 2

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.

Step 3

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

Ingredient

Chopped cilantro

2 cup 2 cup
Of dried guajillo chiles seeded and deveined

1 pound 1 pound
Of dried pasilla chiles seeded and deveined

1 pound 1 pound
Of dried ancho chiles seeded and deveined

1 pound 1 pound
Of mexican oregano

2 tablespoons 2 tablespoons
Of white vinegar

2 cup 2 cup
Of chopped garlic

2 cup 2 cup
Of chopped celery

2 cup 2 cup
Of mexican chorizo diced

2 pounds 2 pounds
/2 cup of crumbled cornbread

2 i 2 i
Onions chopped

2 white 2 white
Of chopped carrot

2 cup 2 cup
Of chicken stock

2 cup 2 cup
Of chopped garlic

1 tablespoon 0.5 fl. ozs

Adobo rubbed turkey breast with chorizo cornbread stuffing recipe

Step by Step

Step 1

Step 2

Step 3

Ingredient

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