Chorizo-Stuffed Turkey Breast with Mexican Grits |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe features a wonderful combination of well-seasoned ingredients. Itâs also a simple dinner option for a busy evening.Veronica Gantley, Norfolk, Virginia 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:
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 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.
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