Best 3 Chorizo Stuffed Turkey Breast With Mexican Grits Recipes

Indulge in a flavorful culinary journey with our tantalizing Chorizo Stuffed Turkey Breast with Mexican Grits. This delectable dish showcases a succulent turkey breast stuffed with a savory chorizo filling, creating a harmonious blend of smoky, spicy, and savory flavors. Accompanied by creamy and cheesy Mexican grits, this dish is a true celebration of Mexican and American cuisine.

The chorizo stuffing, made with a combination of ground chorizo, sautéed onions, and a blend of Mexican spices, adds a vibrant and robust flavor to the tender turkey breast. The Mexican grits, prepared with vegetable broth, corn, and a medley of flavorful ingredients like diced tomatoes, green chiles, and cilantro, provide a creamy and comforting base for the dish.

This recipe also includes a delectable Tomatillo Salsa, a vibrant and tangy condiment made from fresh tomatillos, roasted poblano peppers, and a touch of lime juice. Drizzle this salsa over the stuffed turkey breast and grits for an extra layer of flavor and freshness.

Additionally, you'll find a recipe for a refreshing Cucumber and Radish Salad, a light and crisp side dish that perfectly complements the richness of the main course. With its crisp cucumbers, crunchy radishes, and a zesty dressing made with lime juice and cilantro, this salad adds a refreshing touch to the overall meal.

So, prepare to tantalize your taste buds with this symphony of flavors in our Chorizo Stuffed Turkey Breast with Mexican Grits. From the succulent turkey and flavorful chorizo stuffing to the creamy grits and vibrant salsa, this dish is sure to be a hit at your next gathering.

Let's cook with our recipes!

ADOBO RUBBED TURKEY BREAST WITH CHORIZO CORNBREAD STUFFING

Adobo Rubbed Turkey Breast with Chorizo Cornbread Stuffing image

Provided by Aarón Sánchez

Yield 8 servings

Number Of Ingredients 16

Ingredients

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

Steps:

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

MEXICAN-STYLE TURKEY CHORIZO

Mexican-Style Turkey Chorizo image

This super-flavorful lighter version of Mexican chorizo is made with lean ground turkey instead of pork. Form into burger patties, stuff inside sausage casings, use as taco meat, or fry some up with eggs! This is what I use to make my Chorizo-Stuffed Spaghetti Squash recipe, also found on this site. The possibilities are endless!

Provided by France C

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound lean ground turkey
2 tablespoons cider vinegar
1 ½ teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon ground dried chipotle pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves

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.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.3 g, Cholesterol 83.6 mg, Fat 9 g, Fiber 1.2 g, Protein 23 g, SaturatedFat 2.3 g, Sodium 511.6 mg, Sugar 0.4 g

ROAST TURKEY WITH SPICY CHORIZO STUFFING

Roast Turkey With Spicy Chorizo Stuffing image

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

Ingredients

14 lbs whole turkey, thawed
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup pecans, chopped
12 ounces chorizo sausage, casing removed and crumbled
1 1/2 cups celery, thinly sliced
1 medium onion, chopped
1 medium red bell pepper, chopped
1 (16 ounce) package cornbread stuffing mix
2 cups chicken stock
1/3 cup butter, cut into small cubes
1 teaspoon dried thyme

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

Tips:

Use high-quality chorizo: The flavor of the chorizo will shine through in the final dish, so it's important to use a good quality chorizo that is flavorful and well-seasoned.
Don't overcook the turkey: Turkey breast can easily become dry and tough if it's overcooked. To prevent this, cook the turkey breast to an internal temperature of 165 degrees Fahrenheit.
Make sure the grits are creamy: The grits should be cooked until they are creamy and smooth. If they are too runny, they will not hold their shape when they are stuffed into the turkey breast.
Serve the turkey breast with a flavorful sauce: A flavorful sauce will help to enhance the flavor of the turkey breast and grits. Some good options include a tomatillo salsa, a mole sauce, or a chipotle cream sauce.

Conclusion:

Chorizo-stuffed turkey breast with Mexican grits is a delicious and easy-to-make dish that is perfect for a special occasion meal. The combination of flavors and textures in this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook turkey, give this recipe a try!