1(12 lb.)boneless turkey breast,
3c.H-E-B Cornbread Stuffing,
1 1/2c.chicken broth,
*salt and pepper, to taste,
1Preheat 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.
2Set 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.
3Heat 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.
4In a large bowl, combine chorizo mixture with stuffing, roasted poblanos, pecans, egg and chicken broth.
5Spread stuffing 1/2 inch thick over the meat leaving a 1-inch border on all sides. Start from one end and roll turkey breast.
6Using butcher's twine, tie the roulade in four places equal distances apart. Drizzle with olive oil and season with salt and pepper.
7Place on rack and roast for 1 to 1 1/2 hours, or until the internal temperature reaches 165°F.
8Let roulade rest for 20 minutes before serving. Serve by slicing 1/2 to 1 inch thick.
No Nutritional Information Available