1 1/2 c. chicken broth
* salt and pepper, to taste
Preheat oven to 400°F. Place poblano peppers on sheet and roast ab
out 6 minutes each side, until blackened. Let peppers cool; then peel
Set oven to 325°F. Butterfly the turkey breast and place skin side
down on a clean cutting board. Cover with plastic and pound with meat
mallet to 1/2 inch thickness. Season generously with salt and pepper.
Heat olive oil in a medium pan. Remove Mexican chorizo from casing and
sauté. When chorizo is nearly cooked through, add onions, garl
ic and celery. Sauté until translucent, about 3 to 4 minutes.
In a large bowl, combine chorizo mixture with stuffing, roasted poblan
os, pecans, egg and chicken broth.
Spread stuffing 1/2 inch thick over the meat leaving a 1-inch border o
n all sides. Start from one end and roll turkey breast.
Using butcher's twine, tie the roulade in four places equal distances
apart. Drizzle with olive oil and season with salt and pepper.
Place on rack and roast for 1 to 1 1/2 hours, or until the internal te
mperature reaches 165°F.
Let roulade rest for 20 minutes before serving. Serve by slicing 1/2 t
o 1 inch thick.