Homemade Turkey Chorizo Recipes

Steps:

• Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
• Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

Steps:

• Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
• Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

Steps:

• Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, Mexican oregano, dried chipotle pepper, cinnamon, and cloves in a mixing bowl. Mix well.
• Refrigerate at least 1 hour for flavors to blend. Store in the refrigerator or freeze until ready to use.

Steps:

• Pulse dried red chile peppers in a spice grinder until coarsely ground.
• Combine ground chile peppers, apple cider vinegar, red chile powder, water, oregano, salt, garlic, cumin, sugar, and black pepper in a large bowl; mix well. Add turkey; mix until seasonings are well-incorporated.
• Heat olive oil in a large skillet over medium-high heat. Add seasoned turkey; cook, stirring frequently to break up clumps, until no longer pink, 3 to 5 minutes. Stir in lime juice and orange juice. Continue cooking until browned, about 5 minutes more.

Steps:

• In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
• Cover the bowl and refrigerate overnight.
• Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.

Steps:

• Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
• Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
• To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
• Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
• Reheat over medium heat, adding a little more stock or water if necessary.
• To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

Steps:

• Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well-blended. Shape into 4 loosely-packed patties.
• Heat a griddle or large skillet over medium heat until hot; grease with buttery spread. Place patties on the griddle; cook until browned, about 3 minutes. Reduce heat to medium-low; continue cooking for about 5 minutes. Flip patties and cook until browned on the second side, about 6 minutes.
• Top each patty with a slice of pepperjack cheese. Cook until cheese is melted, about 1 minute more.
• Toast hamburger buns in a toaster oven. Spread 1 1/2 teaspoon mayonnaise over each half. Place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce. Sprinkle lime juice over lettuce. Cover with top buns.

Steps:

• Preheat oven to 325ºF.
• Remove the neck and giblets from the turkey; discard or reserve for another use.
• Place on a rack in a large roasting pan, breast side up.
• In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper.
• Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture.
• Roast for 3 hours or until the breast reaches 170ºF and juices run clear.
• Meanwhile, place a large nonstick skillet over medium-high heat until hot.
• Toast pecans in the dry skillet; set aside on a plate.
• Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper.
• Cook until the sausage is no longer pink, about 4 min, stirring frequently.
• Add the remaining ingredients; stir gently, yet thoroughly to blend.
• Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey.
• Cover the turkey with foil and let stand for 15 min before carving.
• Serve stuffing on the side.

Steps:

• Mix all ingredients well by hand in large mixing bowl.
• Form 2 loaves on rack over baking sheet.
• Bake 45-55 minutes at 350 (or until internal meat temp is 165).

Steps:

• Briefly saute the garlic in olive oil until tender but not brown.
• In the mixing bowl of an electric mixer, place turkey and remaining ingredients except for the vinegar.
• Mix,on low, until evenly blended, about 1 minute.
• Mix for an additional minute, adding the vinegar gradually.
• Mix on medium for 15-20 seconds or until the mixture is sticky to the touch.
• To check seasonings:.
• Make a small patty with about 2 T. of the mixture. Saute over low heat until cooked through. Taste and adjust seasoning as needed.
• Shape into patties of desired size and cook immediately.
• May be made ahead and stored in fridge, tightly covered for up to 3 days.
• May be frozen for up to 2 months.
• Good with eggs and salsa for breakfast, on a breakfast pizza or crumbled into a quesadilla.

Steps:

• Mix all ingredients in a bowl with your hands. Or alternatively, you can mix in batches in a food processor in batches giving a finer texture almost like a paste.
• Store in an airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can also put some in the freezer for later use.
• To use: Pour a little canola or vegetable oil in a frying pan and heat over medium high-heat. Add the chorizo and cook through.