Chorizo-Stuffed Turkey Breast with Mexican Grits Recipe

Chorizo-Stuffed Turkey Breast with Mexican Grits Recipe
Chorizo-Stuffed Turkey Breast with Mexican Grits Recipe photo by Taste of Home
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Chorizo-Stuffed Turkey Breast with Mexican Grits Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Chorizo-Stuffed Turkey Breast with Mexican Grits in Country Woman October/November 2009, p31

Nutritional Facts

1 each: 499 calories, 22g fat (8g saturated fat), 139mg cholesterol, 1086mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 51g protein.

  • 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
  1. 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.
  2. 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.
  3. In a large saucepan, bring the water, milk and remaining salt to a 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.
Originally published as Chorizo-Stuffed Turkey Breast with Mexican Grits in Country Woman October/November 2009, p31

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