In resealable container, combine turkey breasts and marinade; refrigerate for at least 2 hours or up to overnight.
Meanwhile, preheat oven to 400ºF. Heat 2 tbsp. oil and 2 tbsp butter in large skillet set over medium heat; cook ground beef and Sazón for 5 to 8 minutes or until starting to brown. Stir in chorizo, onion, celery, apple and thyme; cook for 3 to 5 minutes or until slightly softened. Stir in olives, raisins and walnuts; cook for 1 minute. Remove from heat. Let cool slightly.
In large bowl, toss together chorizo mixture, bread crumbs, broth and eggs. Transfer to greased 13- x 9-inch baking pan. Set aside.
Remove turkey from marinade. Pat dry with paper towel and season with Adobo seasoning. Heat remaining oil and butter in large skillet set over medium heat; brown turkey breasts for 3 to 5 minutes per side or until starting to brown. Arrange turkey breasts on top of stuffing. Pour 1/4 cup water into skillet; bring to boil, scraping up any brown bits from bottom. Pour over turkey and stuffing.
Roast for 40 to 45 minutes or until turkey breasts are golden brown and internal temperature of turkey reaches 165°F. If turkey or stuffing browns too quickly, tent loosely with foil.
Transfer turkey breasts to cutting board and tent loosely with foil; let stand for 15 minutes. Cover stuffing and keep warm. Slice turkey. Arrange stuffing on serving platter and top with turkey slices.