Recipe Categories
Fowl & Poultry
Turkey 
Stuffing & Dressing
Whole Turkeys
Whole Turkey Breasts

Lynn's Turkey Breast Chorizo Stuffing

 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 tbl Mexican oregano
1/2 cup White vinegar
1/2 cup Chopped garlic
2 lb Mexican chorizo diced
2 x White onions chopped
1/2 cup Chopped carrot
1/2 cup Chopped celery
2 1/2 cup Crumbled cornbread
1/2 cup Chicken stock
1 tbl Chopped garlic
1/2 cup Chopped cilantro
    Salt and pepper to taste

 Method :
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