Stuffed Turkey with Mojo Sauce Recipe

Stuffed Turkey with Mojo Sauce Recipe
Stuffed Turkey with Mojo Sauce Recipe photo by Taste of Home
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Stuffed Turkey with Mojo Sauce Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours + standing

Ingredients

  • 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
  • MOJO SAUCE:
  • 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

Directions

In a bowl, combine the first six ingredients. Crumble sausage over mixture and mix well.
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.
Originally published as Stuffed Turkey With Mojo Sauce in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p36

Nutritional Facts

1 slice with 2 tablespoons sauce: 719 calories, 46g fat (9g saturated fat), 174mg cholesterol, 515mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 66g protein.

  • 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
  • MOJO SAUCE:
  • 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).
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.
Originally published as Stuffed Turkey With Mojo Sauce in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p36

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