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Stuffed Turkey with Mojo Sauce

 Stuffed Turkey with Mojo Sauce
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
8 ServingsPrep: 30 min. Cook: 5 hours + standing


  • 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


  • In a bowl, combine the first six ingredients. Crumble sausage over
  • mixture and mix well.

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Stuffed Turkey with Mojo Sauce (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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).
Bake option: Place turkey roll in a 13-in. x 9-in. baking dish. Pour sauce over top. Bake, uncovered, at 400° for 70-80 minutes or until a thermometer inserted in center of stuffing reads 165°. (Cover loosely with foil during the last 20 minutes if turkey browns too quickly.) Remove from oven; cover and let stand for 10 minutes before slicing. Discard string. Skim fat from cooking juices; serve juices with turkey.
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