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Nutrition Facts
Serving Size 414 g
(Approx. 12 Servings)
Amount Per Serving
Calories 620 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 280 mg 93%
Sodium 500 mg 21%
Total Carbohydrate 19 g 6%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 102 g
Vitamin A 4% Iron 15%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Poblano Turkey Roulade
Prep Time
45 minutes
Cook Time
1 h 30 m
Total Time
2 h 15 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 poblano pepper
12 Lb H-E-B Fresh Turkey Breast
1/8 Tsp kosher salt
1/8 Tsp black pepper
2 Tbsp H-E-B Extra Virgin Olive Oil
4 Oz Chorizo de San Manuel Chorizo
1 medium white onions, diced
2 H-E-B Peeled Garlic, chopped
1 celery, diced
3 cup(s) H-E-B Corn Bread Stuffing
1/2 cup(s) pecan pieces
1 H-E-B Cage-Free Large Brown Egg
1 1/2 cup(s) H-E-B Chicken Broth
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Instructions

1
Preheat oven to 400ºF.
2
Place peppers on a sheet pan and roast about 6 minutes per side until blackened. Let cool, then peel and dice.
3
Set oven to 325ºF. Butterfly 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. Remove plastic and season generously with salt and pepper. Set aside.
4
Heat olive oil in a medium pan. Remove chorizo from casing and sauté. When chorizo is nearly cooked through, add onions, garlic and celery. Sauté until onions are translucent, about 3 to 4 minutes.
5
In a large bowl combine chorizo mixture with stuffing, roasted poblanos, pecans, egg and chicken broth.
6
Spread stuffing 1/2 inch thick over the turkey breast leaving a 1-inch border on all sides. Start from one end and roll up.
7
Using butcher's twine, tie the roulade in four places equal distances apart. Drizzle with olive oil and season with salt and pepper.
8
Place on rack and roast 1 to 1 1/2 hours or until internal temperature reaches 165ºF .
9
Let roulade rest 20 minutes before cutting into 1/2 to 1 inch thick slices. Serve.

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