Chorizo Stuffed Turkey Breast With Mexican Grits Recipe

Ingredients

1 boneless skinless turkey breast half (2 pounds)1/2 pound uncooked chorizo, crumbled2 tablespoons olive oil1 teaspoon salt, divided1 teaspoon pepper, divided2 cups water1 cup 2% milk1 cup quick-cooking grits1 can (4 ounces) chopped green chiles1/2 cup shredded Mexican cheese blendMinced fresh parsley, optional

Preparation

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 chiles, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.