Poblano Turkey Roulade

By kmarion

Great recipe for Thanksgiving. My family loves this stuffed turkey breast.

Ingredients

• 1 (12 lb.) boneless turkey breast
• 2 poblano peppers
• 2 Tbsp olive oil
• 4 ounces Mexican chorizo
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 stalk celery, diced
• 3 cups packaged cornbread stuffing
• 1/2 cup chopped pecans
• 1-1/2 cups chicken broth
• 1 egg
• salt and pepper to taste

Details

Servings 6
Preparation time 45mins
Cooking time 105mins

Preparation

Step 1

Preheat oven to 400 F. Place poblano peppers on baking sheet and roast about 6 minutes each side, until blackened. Let peppers cool; then peel and dice.

Set oven to 325 F. Butterfly the turkey breast and place skin side down on a clean cutting board. Cover with plastic and pound with meat mallet to 1/2 inch thickness. Season generously with salt and pepper.

Heat olive oil in a medium pan. Remove Mexican chorizo from casing and saute. When chorizo is nearly cooked through, add onions, garlic, and celery. Saute until translucent, about 3 to 4 minutes.

In a large bowl, combine chorizo mixture with stuffing, roasted poblano, pecans, egg and chicken broth.

Spread stuffing 1/2 inch thick over the meat leaving a 1-inch border on all sides. Start from one end and roll turkey breast.

Using butcher's twine, tie the roulade in four places equal distances apart. Drizzle with olive oil and season with salt and pepper.

Place on rack and roast for 1 to 1-1/2 hours, or until the internal temperature reaches 165F.

Let roulade rest for 20 minutes before serving. Serve by slicing 1/2 to 1 inch thick.