Print Options

Back to Chorizo-Stuffed Turkey Breast with Mexican Grits >

Include these items:

Taste of Home Logo

Chorizo-Stuffed Turkey Breast with Mexican Grits

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


  • 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


  • 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

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.
Nutritional 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.