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Stuffed Turkey with Mojo Sauce Recipe

Stuffed Turkey with Mojo Sauce Recipe

I love Latin food so I created this recipe that combines wonderful spices and fresh ingredients. This is a traditional turkey recipe with a healthier twist because it uses chicken sausage instead of chorizo.—Melissa Lauer, San Antonio, Texas
TOTAL TIME: Prep: 30 min. Cook: 5 hours + standing YIELD:8 servings


  • 1 medium green pepper, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 pound uncooked chicken sausage links, casings removed
  • 1 fresh boneless turkey breast (4 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup orange juice
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup minced fresh oregano or 4 teaspoons dried oregano
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup olive oil


  • 1. In a bowl, combine the first six ingredients. Crumble sausage over mixture and mix well.
  • 2. With skin side down, pound turkey breast with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Spread sausage mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie at 1-1/2-in. to 2-in. intervals with kitchen string. Place in a 5-qt. oval slow cooker.
  • 3. In a blender, combine the first nine sauce ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over turkey.
  • 4. Cover and cook on low for 5 hours or until a thermometer inserted in center reads 165°. Remove from slow cooker; cover and let stand for 10 minutes before slicing. Discard string.
  • 5. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with turkey. Yield: 8 servings (about 1 cup sauce).

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.