CHORIZO-STUFFED TURKEY BREAST WITH MEXICAN GRITS
This recipe features a wonderful combination of well-seasoned ingredients. It's also a simple dinner option for a busy evening.-Veronica Gantley, Norfolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cover turkey with plastic wrap; flatten to 1/2-in. thickness. Remove plastic. Spread chorizo over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string., Rub with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large ovenproof skillet, brown turkey on all sides. Bake at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes before slicing., In a large saucepan, bring the water, milk and remaining salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in the chilies, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.
Nutrition Facts : Calories 499 calories, Fat 22g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 1086mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
ROAST TURKEY WITH SPICY CHORIZO STUFFING
I found this recipe in the Thanksgiving issue of Easy Home Cooking. Sounds delicious and I need a safe place to keep it.
Provided by SkinnyMinnie
Categories Whole Turkey
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1048.1, Fat 58, SaturatedFat 17.4, Cholesterol 303.1, Sodium 1290.6, Carbohydrate 34.5, Fiber 7, Sugar 3.9, Protein 91.9
SPICY ROAST TURKEY
This is a moist and flavorful bird with a crispy, spicy skin. I developed this particular recipe myself. I just don't like a soggy-skinned bird and the spices really kick it up. The roasting technique is my adaptation of Alton Brown's Good Eats turkey. The photograph that I included is actually a deboned bird that made for Thanksgiving 2003. The turkey (especially the leftovers) loses much of the gamy flavor if it has been deboned prior to roasting and it is so much easier to slice!
Provided by Mercy
Categories Whole Turkey
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix the spices into the mayonnaise until thoroughly blended.
- Tuck back the wings and slather the spicy paste all over the turkey, massaging it into the bird.
- (Rub inside the bird, outside the bird and make sure to spread it under the breast skin).
- Roast on lowest rack of the oven at 500°F for 30 minutes.
- Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil folded into a triangle (leaving the legs and dark meat uncovered), insert a thermometer into thickest part of the breast and return it to oven.
- Reduce the oven temperature to 350°F.
- Roast until the turkey temperature reaches 161°F (14 to 16 pound bird only needs a total of 2 to 2 1/2 hours of roasting).
- Remove the turkey from the oven and let it rest, loosely covered for at least 15 minutes before carving.
CHORIZO STUFFED TURKEY BREAST
Quite a nice way to jazz up a turkey breast steak!
Provided by uncle-robbie
Time 45m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Fry the Chorizo and the onion together in a frying pan (don't worry about adding oil, as the Chorizo will produce enough of this) for around 3-4 minutes, until the onions are slightly softened. Add the tomatoes and the basil and stir through. Heat for another 2-3 minutes, stirring occasionally. Add the chopped olives to this mixture.
- Take a piece of cling film, lie the turkey breast steak individually onto this and cover with another piece of cling film. Using a rolling pin, gently pound the turkey steak until it it flattened to around ÃÂý centimeter in thickness. Repeat with the second turkey steak.
- Spoon half the mixture onto each steak and roll it up. Roll the bacon round each turkey steak (you may find it handy to tie it together with some string if it gets a bit fiddly.
- Fry the rolled up turkey steak in the frying pan until lightly browned on the outside.
- Place on a baking sheet and place into a preheated oven (around 200 Degrees Celcius/400 Degrees Farenheit/Gas Mark 6) for around 20 minutes, turning over about halfway through.
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