Chorizo Stuffed Turkey Breast Recipes

CHORIZO-STUFFED TURKEY BREAST WITH MEXICAN GRITS

Steps:

• Cover turkey with plastic wrap; flatten to 1/2-in. thickness. Remove plastic. Spread chorizo over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string., Rub with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large ovenproof skillet, brown turkey on all sides. Bake at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes before slicing., In a large saucepan, bring the water, milk and remaining salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in the chilies, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.

ROAST TURKEY WITH SPICY CHORIZO STUFFING

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.

CHORIZO STUFFED TURKEY BREAST

Steps:

• Fry the Chorizo and the onion together in a frying pan (don't worry about adding oil, as the Chorizo will produce enough of this) for around 3-4 minutes, until the onions are slightly softened. Add the tomatoes and the basil and stir through. Heat for another 2-3 minutes, stirring occasionally. Add the chopped olives to this mixture.
• Take a piece of cling film, lie the turkey breast steak individually onto this and cover with another piece of cling film. Using a rolling pin, gently pound the turkey steak until it it flattened to around ½ centimeter in thickness. Repeat with the second turkey steak.
• Spoon half the mixture onto each steak and roll it up. Roll the bacon round each turkey steak (you may find it handy to tie it together with some string if it gets a bit fiddly.
• Fry the rolled up turkey steak in the frying pan until lightly browned on the outside.
• Place on a baking sheet and place into a preheated oven (around 200 Degrees Celcius/400 Degrees Farenheit/Gas Mark 6) for around 20 minutes, turning over about halfway through.

ADOBO RUBBED TURKEY BREAST WITH CHORIZO CORNBREAD STUFFING

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

CHORIZO STUFFED CHICKEN BREASTS WITH RASPBERRY MOLE

Steps:

• Make a sofrito by combining the garlic, cilantro, green pepper, onion, 1 tomato, and 1 tablespoon olive oil in a food processor or blender. Puree until smooth. Transfer to a bowl and reserve.
• Make the mole sauce by combining the raspberry jam, chipotle puree, remaining tomatoes, orange juice, lime juice, milk, mayonnaise, and cocoa powder in the food processor or blender. Puree until smooth.
• Place chicken breasts between 2 layers of plastic wrap; pound to a thickness of 1/2 inch. Divide the guacamole, cheese, and chorizo evenly onto the center of each breast. Roll the chicken around the filling, and secure with toothpicks.
• Combine the sofrito and remaining 4 tablespoons olive oil in a deep skillet over medium-high heat. Cook, stirring, until most of the liquid has evaporated. Add the chicken breasts, and cook until browned, 3 to 5 minutes per side. Pour the mole sauce into the pan, and lower the heat to medium-low. Cover, and cook for 1 hour, turning frequently. Serve the chicken with the thickened sauce spooned on top.

TURKEY, BACON & CHORIZO BOMBE

Steps:

• Squeeze the sausages into a bowl or tip in the sausagemeat. Add the garlic, parsley and egg, and squish through with your fingers to mix everything well.
• Lay a large sheet of baking parchment on your work surface. Use the bacon to make a large rectangular lattice, weaving the rashers in and out of each other. Place a piece of baking parchment on top, then use a rolling pin to roll over the bacon and seal the rashers together.
• Butterfly the turkey breast by cutting into one side of it so you can open it like a book. Cover with cling film and use a meat mallet or rolling pin to gently bash it out into a rectangle that fits inside the bacon, with a 2.5cm border of bacon on each side.
• To build the bombe, peel the top layer of parchment off the bacon, leaving it lying on the bottom sheet. Arrange the turkey, skinned-side down, on the bacon, then pat the sausage mixture on top. Trim the rounded ends off the chorizo and line them, ends touching, along the middle of the sausage meat mixture. Use the edge of the baking parchment to lift and roll the bacon and turkey into a tight log. Tie the bombe at intervals with string to keep it together, then wrap well in cling film and put in the fridge. Can be prepared, up to this point, and chilled two days ahead.
• To cook, heat oven to 200C/180C fan/gas 6. Remove the cling film, then brush the bombe with a little oil, put it seam-side down on a baking sheet, and roast for 30 mins until the bacon has crisped up, then reduce oven to 180C/160C fan/gas 4.
• Brush with the maple syrup to give it a sticky finish and continue to roast for another 45 mins or until the middle of the bombe reaches 75C on a digital cooking thermometer (check after 30 mins as oven temperatures do vary). Leave to rest for at least 15 mins before carving into thick slices. Any leftovers are delicious cold. Save the juices from the tin to make gravy.

HOMEMADE TURKEY CHORIZO

Steps:

• Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
• Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.