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Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Infood01	1	Servings

INGREDIENTS

		A whole turkey breast
1	lb	Dried Guajillo chiles seeded
		and deveined
1	lb	Dried Pasilla chiles seeded
		and deveined
1	lb	Dried Ancho chiles seeded
		and deveined
2	T	Mexican oregano
1/2	c	White vinegar
1/2	c	Chopped garlic
2	lb	Mexican chorizo diced
2		White onions chopped
1/2	c	Chopped carrot
1/2	c	Chopped celery
2 1/2	c	Crumbled cornbread
1/2	c	Chicken stock
1	T	Chopped garlic
1/2	c	Chopped cilantro
		Salt and pepper to taste

INSTRUCTIONS

Marinade/Adobo Rub:  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.  Yields: 8 servings  Converted by MC_Buster.  NOTES : Recipe
Courtesy of Chef Aaron Sanchez LRay Restaurant  Recipe by: IN FOOD
TODAY SHOW #INK068B  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2102 Calories From Fat: 291 Total Fat: 32.3g Cholesterol: 783.8mg Sodium: 17122.2mg Potassium: 6489.6mg Carbohydrates: 121.7g Fiber: 13.9g Sugar: 70.1g Protein: 319.1g