Chorizo-Stuffed Turkey Breast With Mexican Grits

• 1 boneless skinless turkey breast half (2 pounds)
• 1/2 pound uncooked chorizo, crumbled
• 2 tablespoons olive oil
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 2 cups water
• 1 cup milk
• 1 cup quick-cooking grits
• 1 can (4 ounces) chopped green chilies
• 1/2 cup shredded Mexican cheese blend
• Minced fresh parsley, optional

1. 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.
2. 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 350u0b0 for 1-1/4 to 1-1/2 hours or until a thermometer reads 170u0b0. Cover and let stand for 10 minutes before slicing.
3. 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 chilies, cheese and remaining pepper. Serve grits with turkey. Sprinkle with parsley if desired.

turkey breast, chorizo, olive oil, salt, pepper, water, milk, grits, green chilies, fresh parsley

Taken from www.tasteofhome.com/recipes/chorizo-stuffed-turkey-breast-with-mexican-grits/ (may not work)