Recipe - Adobo Rubbed Turkey Breast With Chorizo Cornbread Stuffin

A whole turkey breast
1 pound Dried Guajillo chiles seeded
and deveined
1 pound Dried Pasilla chiles seeded
and deveined
1 pound Dried Ancho chiles seeded
and deveined
2 tablespoon Mexican oregano
One half cup White vinegar
One half cup Chopped garlic
2 pound Mexican chorizo minced
2 White onions chopped
One half cup Chopped carrot
One half cup Chopped celery
2 One half cup Crumbled cornbread
One half cup Chicken stock
1 tablespoon Chopped garlic
One half cup Chopped cilantro
Salt and pepper to taste

Marinade/Adobo Rub:

Toast dry chiles on a grill, then soak all chiles in warm water for
ten minutes. Remove them from the water and place them in a food
processor with the oregano, white vinegar and chopped garlic. Season
the turkey breast with salt and pepper. Rub it generously with the
adobo and let marinade for one day.

Meanwhile cook the chorizo in a skillet for five minutes until fat has
rendered. Add onion, carrot, celery and garlic. Cook for ten minutes
until the vegetables have caramelized. Add crumbled cornbread,
cilantro, chicken stock and salt and pepper. Make sure that the
stuffing itself is not dry but at the same time that it is not too
wet. Add chicken stock slowly and as needed. With a knife make a four
inch pocket on the breast and insert stuffing.

Preheat oven to 350 degrees and place turkey breast on a sheet pan
with a rack and cook/or l and One half hours or until the meat thermometer
registers 180 degrees. Slice pieces and serve.

Yields: 8