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A whole turkey breast
1 lb Dried Guajillo chiles seeded
-and deveined
1 lb Dried Pasilla chiles seeded
-and deveined
1 lb Dried Ancho chiles seeded
-and deveined
2 tb Mexican oregano
1/2 c White vinegar
1/2 c Chopped garlic
2 lb Mexican chorizo diced
2 White onions chopped
1/2 c Chopped carrot
1/2 c Chopped celery
2 1/2 c Crumbled cornbread
1/2 c Chicken stock
1 tb Chopped garlic
1/2 c Chopped cilantro
Salt and pepper to taste
Marinade/Adobo Rub:
Toast dry chiles on a grill, then soak all chiles in warm water for
ten minutes. Remove them from the water and place them in a food
processor with the oregano, white vinegar and chopped garlic. Season
the turkey breast with salt and pepper. Rub it generously with the
adobo and let marinade for one day.
Meanwhile cook the chorizo in a skillet for five minutes until fat has
rendered. Add onion, carrot, celery and garlic. Cook for ten minutes
until the vegetables have caramelized. Add crumbled cornbread,
cilantro, chicken stock and salt and pepper. Make sure that the
stuffing itself is not dry but at the same time that it is not too
wet. Add chicken stock slowly and as needed. With a knife make a four
inch pocket on the breast and insert stuffing.
Preheat oven to 350 degrees and place turkey breast on a sheet pan
with a rack and cook/or l and 1/2 hours or until the meat thermometer
registers 180 degrees. Slice pieces and serve.
Yields: 8 servings
Yields
1 servings
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