1 to 1 1/2 hours
1 (12 lb.) boneless turkey breast
2 poblano peppers
2 Tbsp. olive oil
4 oz. Mexican chorizo
1 medium onion, diced
2 cloves garlic, chopped
1 stalk celery, diced
3 c. H-E-B Cornbread Stuffing
1/2 c. chopped pecans
1 1/2 c. chicken broth
* salt and pepper, to taste
Preheat oven to 400°F. Place poblano peppers on sheet and roast about 6 minutes each s
ide, until blackened. Let peppers cool; then peel and dice.
Set oven to 325°F. Butterfly the turkey breast and place skin side down on a clean cut
ting board. Cover with plastic and pound with meat mallet to 1/2 inch thickness. Season ge
nerously 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, garlic and celery. Sauté until transl
ucent, about 3 to 4 minutes.
In a large bowl, combine chorizo mixture with stuffing, roasted poblanos, pecans, egg and
Spread stuffing 1/2 inch thick over the meat leaving a 1-inch border on all sides. Start f
rom 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 temperature reaches 16
Let roulade rest for 20 minutes before serving. Serve by slicing 1/2 to 1 inch thick.
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