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 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.
No Nutritional Information Available