Best Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffing Recipes

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro and cotija, if desired.

CHORIZO AND CORN BREAD STUFFING

Steps:

• Cook the chorizo in a skillet over medium heat until the fat has been rendered, about 5 minutes.
• Preheat the oven to 350 degrees F.
• Add the onion, carrots, celery, and garlic to the chorizo and cook until the vegetables have carmelized, about 10 minutes.
• Add the crumbled corn bread, chicken stock, and cilantro. Make sure that the stuffing itself is not to dry but at the same time not to wet.
• Place the stuffing into a buttered casserole and bake in the oven until heated through and lightly browned, about 20 minutes.

TURKEY BREAST AND HERB CORNBREAD STUFFING

Steps:

• Prepare cornbread mix according package directions. Let cool completely (about 30 minutes). Coarsely crumble cornbread.
• Rinse turkey, and pat dry. Sprinkle with salt and pepper.
• Melt butter in a large skillet over medium heat; add turkey to skillet; skin side down, and cook 3-4 minutes or until browned. Remove from skillet. Add onion and next 3 ingredients to skillet, and saute 3-5 minutes or until tender.
• Stir together onion mixture, stuffin mix, eggs, chicken broth, and crumbled cornbread in a large bowl.
• Place stuffing mixture in a lightly greased 6 1/2 quart slow cooker. Top with turkey, skin side up. Cover and cook on LOW 4 hours or until a meat thermometer inserted into thickest part of breast registers 170 degrees and stuffing registers 165 degrees. Remove turkey from slow cooker and allow to stand 15 minutes before serving.

CHORIZO AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro. Gradually stir in enough of the stock so the stuffing is not too dry but at the same time not too wet. Stir gently and well.
• Butter a small casserole dish. Spread the stuffing in an even layer. Bake until it's heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with cilantro and cotija if desired.
• Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature.
• Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, black pepper, star anise and cloves and mix well. Add the wine and sugar and mix well. Work the ancho chilie paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it.
• Store in 2-ounce portions in ziptop bags in the refrigerator for up to a week, or freeze for up to 3 months.