Turkey Breast with Chorizo Stuffing
Looking for the perfect entrée? Make this delicious turkey for an unforgettable and flavorful celebration. In this recipe, turkey breasts are marinated in convenient GOYA® Naranja Agria – Bitter Orange Marinade, then browned in GOYA® Extra Virgin Olive Oil. Then they’re roasted with a delicious stuffing made with chorizo, onion, celery, apples and olives. The result: a juicy and incredibly delicious turkey with the perfect side of stuffing.
Total Time
90m
Prep Time:20m
Yields:6 Servings
Ingredients
2
<p><span>skin-on turkey breasts (about 2 lb. each)</span></p>
1 bottle
(24.5 oz.)
¼ cup
GOYA® Extra Virgin Olive Oil, divided
¼ cup
butter , divided
8 oz.
<p><span>ground beef</span></p>
1 pkg.
(7 oz.)
GOYA® Chorizo, diced
1
<p><span>large onion, diced</span></p>
2
<p><span>stalks celery, diced</span></p>
1
<p><span>apple, diced</span></p>
4 tsp.
<p><span>finely chopped fresh thyme</span></p>
1 cup
⅓ cup
<p><span>raisins</span></p>
⅓ cup
<p><span>chopped walnuts</span></p>
1 pkg.
(15 oz.)
¾ cup
<p><span>sodium-reduced chicken broth</span></p>
2
<p><span>eggs</span></p>
<p>thyme sprigs or finely chopped fresh parsley</p>
<p>for garnish prepared cranberry sauce to serve, optional</p>
Directions
Step 1
<p>In resealable container, combine turkey breasts and marinade; refrigerate for at least 2 hours or up to overnight.</p>
Step 2
<p>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.</p>
Step 3
<p>In large bowl, toss together chorizo mixture, bread crumbs, broth and eggs. Transfer to greased 13- x 9-inch baking pan. Set aside.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>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.</p>
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Turkey Breast with Chorizo Stuffing
Prep Time: 20m
Total time: 90m
Yields: 6 Servings
<p>Looking for the perfect entrée? Make this delicious turkey for an unforgettable and flavorful celebration. In this recipe, turkey breasts are marinated in convenient GOYA® <a title="Bitter Orange Marinade" href="https://goya.com/en/products/bitter-orange-marinade" data-udi="https://goya.com/en/products/bitter-orange-marinade">Naranja Agria – Bitter Orange Marinade</a>, then browned in GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>. Then they’re roasted with a delicious stuffing made with chorizo, onion, celery, apples and olives. The result: a juicy and incredibly delicious turkey with the perfect side of stuffing.</p>
Ingredients
2
<p><span>skin-on turkey breasts (about 2 lb. each)</span></p>
1 bottle (24.5 oz.)
¼ cup
GOYA® Extra Virgin Olive Oil, divided
¼ cup
butter , divided
8 oz.
<p><span>ground beef</span></p>
1 pkg. (7 oz.)
GOYA® Chorizo, diced
1
<p><span>large onion, diced</span></p>
2
<p><span>stalks celery, diced</span></p>
1
<p><span>apple, diced</span></p>
4 tsp.
<p><span>finely chopped fresh thyme</span></p>
1 cup
⅓ cup
<p><span>raisins</span></p>
⅓ cup
<p><span>chopped walnuts</span></p>
1 pkg. (15 oz.)
¾ cup
<p><span>sodium-reduced chicken broth</span></p>
2
<p><span>eggs</span></p>
<p>thyme sprigs or finely chopped fresh parsley</p>
<p>for garnish prepared cranberry sauce to serve, optional</p>
Directions
Step 1
<p>In resealable container, combine turkey breasts and marinade; refrigerate for at least 2 hours or up to overnight.</p>
Step 2
<p>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.</p>
Step 3
<p>In large bowl, toss together chorizo mixture, bread crumbs, broth and eggs. Transfer to greased 13- x 9-inch baking pan. Set aside.</p>
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>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.</p>
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