Adobo Rubbed Turkey Breast With Chorizo Cornbread S

Name: Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Marinade/Adobo Rub:Toast dry chiles on a grill, then soak all chiles in hot water for ten min.
2
Remove them from the water and place them in a food processor with the oregano, white vinegar and minced garlic.
3
Season the turkey breast with salt and pepper.
4
Rub it generously with the adobo and let marinade for one day.
5
Meanwhile cook the chorizo in a skillet for five min till fat has rendered.
6
Add in onion, carrot, celery and garlic.
7
Cook for ten min till the vegetables have caramelized.
8
Add in crumbled cornbread, cilantro, chicken stock and salt and pepper.
9
Make sure which the stuffing itself is not dry but at the same time which it is not too wet.
10
Add in chicken stock slowly and as needed.
11
With a knife make a four inch pocket on the breast and insert stuffing.
12
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.
13
Slice pcs and serve.
14
Yields: 8 servings

711

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions