We’ve outlined all the ingredients and directions for you to make the perfect Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing. This dish qualifies as a Easy level recipe. The Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing recipe should make enough food for 8 servings.
You can add your own personal twist to this Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing recipe.
Ingredients for Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing
- A whole turkey breast
- 1 pound of dried Guajillo chiles seeded and deveined
- 1 pound of dried Pasilla chiles seeded and deveined
- 1 pound of dried Ancho chiles seeded and deveined
- 2 tablespoons of Mexican oregano
- 1/2 cup of white vinegar
- 1/2 cup of chopped garlic
- 2 pounds of Mexican chorizo diced
- 2 white onions chopped
- 1/2 cup of chopped carrot
- 1/2 cup of chopped celery
- 2 I/2 cup of crumbled cornbread
- 1/2 cup of chicken stock
- 1 tablespoon of chopped garlic
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Directions for Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing
- Toast dry chiles on a grill, then soak all chiles in warm water for ten minutes. Remove them from the water and place them in a food processor with the oregano, white vinegar and chopped garlic. Season the turkey breast with salt and pepper. Rub it generously with the adobo and let marinade for one day.
- Meanwhile cook the chorizo in a skillet for five minutes until fat has rendered. Add onion, carrot, celery and garlic. Cook for ten minutes until the vegetables have caramelized. Add crumbled cornbread, cilantro, chicken stock and salt and pepper. Make sure that the stuffing itself is not dry but at the same time that it is not too wet. Add chicken stock slowly and as needed. With a knife make a four inch pocket on the breast and insert stuffing.
- Preheat oven to 350 degrees and place turkey breast on a sheet pan with a rack and cook/or l and 1/2 hours or until the meat thermometer registers 180 degrees. Slice pieces and serve
Cookware for your recipe
You will find below are cookware items that could be needed for this Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Turkey Breast
- Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
- Turkey Recipes
- High Fiber
