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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, VA

6 ServingsPrep: 30 min. Bake: 1-1/4 hours + standing

Ingredients

1 boneless skinless turkey breast half (2 pounds)
1/2 pound uncooked chorizo, crumbled
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 cups water
1 cup milk
1 cup quick-cooking grits
1 can (4 ounces) chopped green chilies
1/2 cup shredded Mexican cheese blend
Minced fresh parsley, optional

Directions

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 meat
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

2 of 2

Chorizo-Stuffed Turkey Breast with Mexican Grits (continued)

Directions (continued)

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. Yield: 6 servings.

Nutrition Facts: 5 ounces cooked turkey with 2/3 cup grits equals 499 calories, 22 g fat (8 g saturated fat), 139 mg cholesterol, 1,086 mg sodium, 23 g carbohydrate, 2 g fiber, 51 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.