Poblano Turkey Roulade

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,

1 egg,

* salt and pepper, to taste,

Directions

1 Preheat oven to 400°F. Place poblano peppers on sheet and roast about 6 minutes each side, until blackened. Let peppers cool; then peel and dice.

2 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.

3 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 translucent, about 3 to 4 minutes.

4 In a large bowl, combine chorizo mixture with stuffing, roasted poblanos, pecans, egg and chicken broth.

5 Spread stuffing 1/2 inch thick over the meat leaving a 1-inch border on all sides. Start from one end and roll turkey breast.

6 Using butcher's twine, tie the roulade in four places equal distances apart. Drizzle with olive oil and season with salt and pepper.

7 Place on rack and roast for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F.

8 Let roulade rest for 20 minutes before serving. Serve by slicing 1/2 to 1 inch thick.

Nutritional Information

No Nutritional Information Available