Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing Recipe

Name: Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A whole turkey breast; 1 pound of dried Guajillo chiles seeded and deveined; 1 pound of dried Pasilla chiles seeded and deveined; 1 pound of dried Ancho chiles seeded and deveined; 2 tablespoons of Mexican oregano; 1/2 cup of white vinegar; 1/2 cup of chopped garlic; 2 pounds of Mexican chorizo diced; 2 white onions chopped; 1/2 cup of chopped carrot; 1/2 cup of chopped celery; 2 I/2 cup of crumbled cornbread; 1/2 cup of chicken stock; 1 tablespoon of chopped garlic; 1/2 cup chopped cilantro; Salt and pepper to taste

Servings: persons

A whole turkey breast
1 pound of dried Guajillo chiles seeded and deveined
1 pound of dried Pasilla chiles seeded and deveined
1 pound of dried Ancho chiles seeded and deveined
2 tablespoons of Mexican oregano
1/2 cup of white vinegar
1/2 cup of chopped garlic
2 pounds of Mexican chorizo diced
2 white onions chopped
1/2 cup of chopped carrot
1/2 cup of chopped celery
2 I/2 cup of crumbled cornbread
1/2 cup of chicken stock
1 tablespoon of chopped garlic
1/2 cup chopped cilantro
Salt and pepper to taste

1
Toast dry chiles on a grill, then soak all chiles in warm water for ten minutes.
2
Remove them from the water and place them in a food processor with the oregano, white vinegar and chopped 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 minutes until fat has rendered.
6
Add onion, carrot, celery and garlic.
7
Cook for ten minutes until the vegetables have caramelized.
8
Add crumbled cornbread, cilantro, chicken stock and salt and pepper.
9
Make sure that the stuffing itself is not dry but at the same time that it is not too wet.
10
Add 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 l and 1/2 hours or until the meat thermometer registers 180 degrees.
13
Slice pieces and serve

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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 pound of dried Guajillo chiles seeded and deveined, 1 pound of dried Pasilla chiles seeded and deveined, 1 pound of dried Ancho chiles seeded and deveined, and more.

Yes, Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing 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.

Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing

How did you like this recipe?

Frequently Asked Questions