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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 Recipe | %DV |
|---|---|
| Recipe Size 4209g | |
| Calories 9825 | |
| Calories from Fat 5111 | 52% |
| Total Fat 569.07g | 711% |
| Saturated Fat 173.97g | 696% |
| Trans Fat 0.0g | |
| Cholesterol 884mg | 295% |
| Sodium 21540mg | 898% |
| Potassium 14929mg | 427% |
| Total Carbs 846.64g | 226% |
| Dietary Fiber 201.4g | 671% |
| Sugars 281.93g | 188% |
| Protein 365.52g | 585% |
