Best Turkey Chorizo Recipes

MEXICAN CHORIZO AND TURKEY CHILI

Steps:

• Heat the oil in a Dutch oven over medium-high heat. Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and peppers and cook until softened, 5 minutes. Stir in the coriander, cumin and tomatoes, followed by the turkey, stock, chipotles, cornmeal and honey. Simmer over low heat to thicken, 45 minutes. Top with the chips, and serve with a lime wedge alongside. Cook's Note: Cool and store for a make-ahead meal, reheating over medium heat.

SLOW COOKER TURKEY AND CHORIZO CHILI

Steps:

• Turn a slow cooker on High and add butter to melt.
• Heat a medium pan over medium heat. Add chorizo and cook until fats begin to render, about 3 minutes. Add onion; cook and stir until browned, 5 to 7 minutes more. Add to the slow cooker. Stir in bell peppers, chile peppers, tomato sauce, black beans, baked beans, tomatoes, and corn. Add hot sauce, chili powder, and paprika.
• Heat oil in the same pan over medium-high heat. Saute garlic in the pan until browned, about 1 minute. Add turkey; saute until browned and crumbly, 5 to 7 minutes. Drain the liquid from the pan and add to the slow cooker. Turn the slow cooker to Low and cook, stirring once every hour, until reduced, about 6 hours. Serve with a spoonful of sour cream and shredded Cheddar on top of each bowl.

HOMEMADE TURKEY CHORIZO

Steps:

• Place turkey, vinegar, chili powder, paprika, garlic powder, salt, cumin, coriander, oregano, pepper, and red pepper flakes in a medium bowl. Mix well using your hands. Refrigerate for best flavor, 8 hours to overnight.
• Heat olive oil in a skillet over medium heat. Cook chorizo, breaking up with a wooden spoon, until browned, 8 to 10 minutes.

TURKEY AND CHORIZO CHILI WITH WHITE BEANS

Steps:

• Heat oil in a large pot over medium-high heat. Add ground turkey and chorizo; cook and stir until crumbly and beginning to brown, about 5 minutes. Stir in onion, celery, and jalapeno; continue to cook and stir until meat is browned and onion is translucent, about 5 minutes more.
• Stir in cumin, coriander, and oregano followed by thyme and garlic. Add tomatoes, cannellini beans, tomatillos, and green chiles. Stir in soy sauce. Reduce heat and let simmer to combine flavors, 20 to 30 minutes. Add cilantro just before serving.

TURKEY CHORIZO

Steps:

• In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
• Cover the bowl and refrigerate overnight.
• Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.

MEXICAN-STYLE TURKEY CHORIZO

Steps:

• Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, Mexican oregano, dried chipotle pepper, cinnamon, and cloves in a mixing bowl. Mix well.
• Refrigerate at least 1 hour for flavors to blend. Store in the refrigerator or freeze until ready to use.

ADOBO RUBBED TURKEY BREAST WITH CHORIZO CORNBREAD STUFFING

Steps:

• 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

ROAST TURKEY WITH SPICY CHORIZO STUFFING

Steps:

• Preheat oven to 325ºF.
• Remove the neck and giblets from the turkey; discard or reserve for another use.
• Place on a rack in a large roasting pan, breast side up.
• In a small bowl, combine the chili powder, oregano, garlic powder, salt and pepper.
• Rub the turkey evenly with oil and sprinkle evenly with chili powder mixture.
• Roast for 3 hours or until the breast reaches 170ºF and juices run clear.
• Meanwhile, place a large nonstick skillet over medium-high heat until hot.
• Toast pecans in the dry skillet; set aside on a plate.
• Coat the skillet with non stick spray and add the sausage, celery, onion and bell pepper.
• Cook until the sausage is no longer pink, about 4 min, stirring frequently.
• Add the remaining ingredients; stir gently, yet thoroughly to blend.
• Coat a 13x9" baking dish with cooking spray, add the sausage mixture, cover tightly and bake during last 40 min of roasting the turkey.
• Cover the turkey with foil and let stand for 15 min before carving.
• Serve stuffing on the side.

TURKEY CHORIZO, REVISED

Steps:

• Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
• Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

DI'S MEATY CHORIZO TURKEY CHILI

Steps:

• Saute sausage over medium-high heat with sausage spices, until no longer pink. Transfer to bowl. Using same pan, cook ground turkey meat with associated spices until no longer pink, transfer to bowl with sausage. In large stock pot, melt butter and saute onions, and garlic for two minutes, add celery and all peppers and saute for 3 minutes. Add dried jalapeno peppers or red pepper flakes and stir. Add sausage and turkey and all juices from bowl to pot and cook for 2 minutes. Add beans, chicken broth, green chili's, cumin, chili powder, crushed tomatoes, 1/2 teaspoon ancho chili pepper and bring to boil. Slightly cover, lower heat for slow-simmer and cook 20 minutes, stirring occasionally. Add 1 teaspoon chipotle powder, 1/2 teaspoon ancho chili powder, 1/2 bottle red sofrito, and fresh cilantro and cover and simmer additional 12 minutes. Stir arrowroot mixture and stir into chili to thicken and cook 2 minutes. Bowl up and top with shredded cheddar cheese and scallions.

TURKEY CHORIZO (LOOSE, NOT ENCASED)

Steps:

• Pulse dried red chile peppers in a spice grinder until coarsely ground.
• Combine ground chile peppers, apple cider vinegar, red chile powder, water, oregano, salt, garlic, cumin, sugar, and black pepper in a large bowl; mix well. Add turkey; mix until seasonings are well-incorporated.
• Heat olive oil in a large skillet over medium-high heat. Add seasoned turkey; cook, stirring frequently to break up clumps, until no longer pink, 3 to 5 minutes. Stir in lime juice and orange juice. Continue cooking until browned, about 5 minutes more.

TURKEY AND CHORIZO MEATLOAF

Steps:

• Mix all ingredients well by hand in large mixing bowl.
• Form 2 loaves on rack over baking sheet.
• Bake 45-55 minutes at 350 (or until internal meat temp is 165).

TURKEY AND CHORIZO STUFFED PORTABELLA MUSHROOMS

Steps:

• Heat oven to 350°F. Line cookie sheet with sides or very shallow baking pan with foil.
• In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until translucent. Add turkey; cook about 10 minutes, stirring occasionally, until no longer pink. Drain off any excess grease.
• Crumble sausage into cooked turkey. Cover skillet; cook 5 to 10 minutes or until sausage is no longer pink. Using potato masher, mash sausage and turkey together. Add bell pepper and garlic; cook 10 minutes longer or until bell peppers are softened.
• Clean mushrooms by gently wiping outsides of caps with damp paper towel or brushing off any dirt with soft brush. Pop out stems by pushing them from side to side until they snap out. With teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet.
• Brush both sides of mushrooms caps lightly with remaining 3 tablespoons oil; place top side down on cookie sheet. Stuff each mushroom cap with about 1/2 cup turkey mixture. Sprinkle with cheese.
• Bake 25 to 30 minutes or until stuffing is browned and mushrooms are thoroughly cooked. Garnish with cilantro before serving.

TURKEY CHORIZO AND POTATO TACOS

Steps:

• Peel the potatoes and place them in a medium-sized pot. Add enough water to cover the potatoes by 2 inches and add ¾ teaspoon salt. Cover the pot and bring to a boil over medium-high heat. Boil for 30 minutes or until the potatoes are tender when pierced with a fork. Remove the potatoes from the water and set aside to cool slightly. While the potatoes are cooking, in a medium bowl, mix the ground turkey with the remaining salt, pepper, paprika, garlic, adobo sauce, coriander, oregano, and cider vinegar. Coarsely mash the potatoes with a fork. Add to the turkey mixture and stir to combine. Heat a 12-inch cast-iron or nonstick pan over medium heat. Add the oil and tilt the pan gently to coat it. Add the turkey-potato mixture, spreading it in a thin layer so that it covers the bottom of the pan. Cook the mixture without stirring for 5 to 6 minutes, or until a crust develops on the bottom and the mixture turns golden brown. Flip the mixture in sections and cook on the other side for another 5 minutes, until golden brown and crispy. Be sure the turkey is cooked through and no longer pink. Divide the mixture among the corn tortillas and top with Cabbage Slaw and Guacamole. Serve with cilantro leaves, lime wedges and hot sauce. The turkey can be mixed (and refrigerated) a day or two in advance-for stronger and spicier flavor-but the mixture tastes best when served immediately after cooking.

CHORIZO STUFFED TURKEY BREAST

Steps:

• Fry the Chorizo and the onion together in a frying pan (don't worry about adding oil, as the Chorizo will produce enough of this) for around 3-4 minutes, until the onions are slightly softened. Add the tomatoes and the basil and stir through. Heat for another 2-3 minutes, stirring occasionally. Add the chopped olives to this mixture.
• Take a piece of cling film, lie the turkey breast steak individually onto this and cover with another piece of cling film. Using a rolling pin, gently pound the turkey steak until it it flattened to around ½ centimeter in thickness. Repeat with the second turkey steak.
• Spoon half the mixture onto each steak and roll it up. Roll the bacon round each turkey steak (you may find it handy to tie it together with some string if it gets a bit fiddly.
• Fry the rolled up turkey steak in the frying pan until lightly browned on the outside.
• Place on a baking sheet and place into a preheated oven (around 200 Degrees Celcius/400 Degrees Farenheit/Gas Mark 6) for around 20 minutes, turning over about halfway through.

CHORIZO-STUFFED TURKEY BREAST WITH MEXICAN GRITS

Steps:

• 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 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.

TURKEY CHORIZO BURGER

Steps:

• Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well-blended. Shape into 4 loosely-packed patties.
• Heat a griddle or large skillet over medium heat until hot; grease with buttery spread. Place patties on the griddle; cook until browned, about 3 minutes. Reduce heat to medium-low; continue cooking for about 5 minutes. Flip patties and cook until browned on the second side, about 6 minutes.
• Top each patty with a slice of pepperjack cheese. Cook until cheese is melted, about 1 minute more.
• Toast hamburger buns in a toaster oven. Spread 1 1/2 teaspoon mayonnaise over each half. Place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce. Sprinkle lime juice over lettuce. Cover with top buns.

TURKEY AND CHORIZO CHILI

Steps:

• Heat the oil in soup pot or Dutch oven over medium-high heat. Add the chorizo and brown. Add the turkey and break up with a potato masher, then season with some black pepper. When the turkey is browned, add in the corn.
• Place the reserved corncob in a small pot and add the stock and a little water to cover. Bring to a bubble and simmer.
• To the meat and corn, add the chipotle puree, stirring until fragrant. Add the cinnamon, garlic and onions, and partially cover to soften, 5 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
• Remove the cob from the corn stock, then add the stock and beans to the chili, and stir to combine. Cool and store the chili for a make-ahead meal.
• Reheat over medium heat, adding a little more stock or water if necessary.
• To serve, top with cilantro and the juice of a wedge of lime and some crushed corn chips.

PIMENTON-ROASTED WHOLE TURKEY BREAST WITH CHORIZO

Steps:

• 1.In a large skillet, cook the chorizo over moderate heat, stirring occasionally, until the fat starts to render, 3 minutes. Add two-thirds of the onion wedges, season with salt and cook, stirring occasionally, until the onions are softened and browned, 10 minutes. Add the vinegar and cook for 1 minute. Stir in the parsley and let cool completely. 2.Set the turkey breast skin side down on a work surface and season with salt. Spread the onion mixture all over the breast meat and under the tenderloins. Evenly space 5 foot-long pieces of kitchen twine under the breast. Fold the sides of the breast into the center, then tie up the turkey breast with the twine to make a neat roast. 3.Spread the lemon slices and the remaining onion wedges in the center of a roasting pan. Set the turkey breast skin side up on the onions and lemons and let stand at room temperature for 1 hour. 4.Preheat the oven to 425°. Brush the turkey breast with olive oil and season generously with salt. Sprinkle the pimentón all over the top and side. Roast for about 1 hour and 10 minutes, basting occasionally with any pan juices, until an instant-read thermometer inserted in the thickest part of the meat registers 160°; tent the roast with foil if it browns too quickly. Transfer the turkey breast to a carving board and let stand for 20 minutes. Thinly slice crosswise and serve.

CUBAN-INSPIRED CHORIZO TURKEY BURGERS

Steps:

• In a bowl, add ground turkey, chorizo, garlic, onion, Worcestershire sauce, paprika, cumin, oregano, salt, and pepper. Mix until well combined. Place in the fridge for 10 minutes. You can also do this the day before.
• Preheat oven to 450 degrees F. In a bowl, toss together shoestring potatoes, paprika, salt and pepper. Transfer shoestring potatoes to a lined baking sheet. Bake for 15-20 minutes or until golden brown. Careful not to burn. Set aside.
• In the meantime, make the guava BBQ sauce. In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, garlic and water and bring to a boil. Simmer over low heat, stirring occasionally, until reduced, about 15 minutes. Season the sauce with salt and pepper. Set aside.
• Remove chorizo turkey burger mixture from fridge. Form into 4 patties. In a hot skillet, add olive oil. Cook patties, over medium-high heat, until browned about 3 minutes. Reduce heat to medium-low and cook for about 5-6 minutes on each side, until they are all cooked through. Melt a slice of gruyere on top of each patty.
• Serve chorizo turkey burgers immediately on toasted hamburger buns with guava BBQ sauce and shoestring potatoes. Enjoy!