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,
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.
No Nutritional Information Available