Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffin
Keys: Poultry
Yield: 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 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
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤*
.¸) `´·.¸)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
