Stuffed Turkey with Mojo Sauce
I love Latin food so I created this recipe that combines wonderful spices and fresh ingredients. This is a traditional turkey recipe with a healthier twist because it uses chicken sausage instead of chorizo. —Melissa Lauer, San Antonio, Texas
Ingredients
- 1 medium green pepper, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 pound uncooked chicken sausage links, casings removed
- 1 fresh boneless turkey breast (4 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- mojo sauce:
- 1 cup orange juice
- 1/2 cup fresh cilantro leaves
- 1/4 cup minced fresh oregano or 4 teaspoons dried oregano
- 1/4 cup lime juice
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup olive oil
Directions
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1In a bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix lightly but thoroughly.
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2With skin side down, pound turkey breast with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. Spread sausage mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie at 1-1/2-in. to 2-in. intervals with kitchen string.
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3In a large skillet, brown turkey on all sides. Place in a 5-qt. oval slow cooker.
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4In a blender, combine the first 9 sauce ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over turkey.
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5Cover and cook on low for 5 hours or until a thermometer inserted in center reads 165°. Remove from slow cooker; cover and let stand for 10 minutes before slicing. Discard string.
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6Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with turkey.
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