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Best to make the chorizo the day before. For patties with the leftovers and store them in the freezer for future breakfasts.
Preheat oven to 325 degrees. Lay the turkey breast ou on a surface, skin side down. Make large slits in the middle of each of the two lobes of meat by slicing lengthwise. Fill all the cavities with the chorizo stuffing. Using butcher's twine, tie the turkey breast together, leaving the skin on the outside. Turn the stuffed turkey breast over so the tied side is down. Pour Chipotle olive oil over the entire breast and rub it into the skin. Season with paprika and place in a baking pan. Roast until an internal temperature of 165 is achieved. Let the breast stand for 15 minutes before removing the twine and carving. Serve with Chipotle Gravy.
Place the ground pork in a large bowl. Mix the salt, spices and ice water in a small bowl. Pour over top of the ground pork and add 2 tablespoons of olive oil. Mix well with your hands and refrigerate 2 hours or overnight.
Pour the remaining 1 tablespoon olive oil into a large sauté pan over medium heat. Add the onion and cook until softened 8-10 minutes, stirring often. Add the sausage continue cooking until fully cooked and the moisture has dissipated. Refrigerate for at least 2 hours or overnight.
heat the olive oil with the turkey fat or butter in a medium stockpot over medium heat. When the fat is melted, add the onion and sauté until softened 8-10 minutes, stirring frequently. Add the jalapeno and garlic and sauté for another minute. Add the flour and cook for another several minutes, whisking constantly. Add the stock and whisk through. Turn the heat to low and cook until thickened. Add the seasonings and serve.
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