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Poblano Turkey Roulade
(
2
)
|
Family-friendly 
Quick and easy 
 The stuffing not placed in the roulade can be reused. Place in a buttered baking dish and bake for 30 minutes at 375°F. Prep Time:
45 minutes
Cook Time:
1 to 1 1/2 hours
Makes:
6 servings
Ingredients 
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
 Instructions  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.
 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, garlic and celery. Sauté until translucent, about 3 to 4 minutes.
 In a large bowl, combine chorizo mixture with stuffing, roasted poblanos, pecans, egg and chicken broth.
 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.
 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 165°F.
 Let roulade rest for 20 minutes before serving. Serve by slicing 1/2 to 1 inch thick.
Nutritional Information
No Nutritional Information Available
Source:
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