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Turkey Roll With Chorizo Stuffing

Turkey a la Bandini has roots in California ranchos

If you think this recipe is too much work, blame the Bandini family.

A few months ago, I began researching the history of Thanksgiving in San Diego. The project was for the Museum of San Diego History in Balboa Park.

In the museum's archives, I came across a description of a Bandini family Thanksgiving dinner in 1845. No recipes were given. Roast turkey was on the menu, so I began searching for turkey recipes from the era of the California ranchos.

I found recipes for turkey stuffed with chorizo, olives, dried fruit and nuts. After a couple of attempts with store-bought chorizo, I decided the results were way too greasy. I resorted to making my own turkey chorizo. Eventually I converted the recipe to a stuffed turkey roll.

I admit this recipe is a lot of work. For me, it is an opportunity to discover the flavors of a historic San Diego Thanksgiving. I don't have anything against the Pilgrims, but sometime I wish San Diegans would honor their own amazing culinary roots.

Turkey Roll With Chorizo Stuffing

6 servings

HOME-STYLE CHORIZO

• 2 dried ancho chiles, stems and seeds removed
• 1 tablespoon olive oil
• 3/4 pound ground turkey
• 1 cup finely diced yellow onion
• 1/4 cup dry sherry
• 3 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon ground coriander seed
• 1 teaspoon dry oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper

TURKEY ROLL

• 1/3 cup pine nuts
• 1/3 cup diced green olives
• 1/3 cup diced black olives
• 1/3 cup raisins
• Tomato paste
• 1 half boneless turkey breast, about 3 pounds
• Salt and pepper

Place the chiles in a saucepan with 1 cup water. Cover and simmer for about 15 minutes. Transfer the chiles and water to a blender and puree until smooth. Set aside. Heat the oil in a skillet and add the ground turkey. Stirring constantly, cook for about 5 minutes. Stir in the chile puree and the remaining chorizo ingredients. Stirring regularly, cook for 10 minutes, or until most of the liquid is evaporated away. Allow chorizo to cool completely.

Stir the pine nuts, olives and raisins into the chorizo mixture. Stir in enough tomato paste to bind the mixture together.

Butterfly the turkey breast by cutting most of the way through it and opening it like a book. Pound the breast between sheets of plastic wrap to a thickness of no more than 1/4 inch. Trim the meat to form a rectangle. Discarded pieces can be used in a stir-fry or soup. Sprinkle the rectangle with salt and pepper. Spread the turkey breast with the chorizo mixture. Gently roll up the turkey breast, starting with one of the narrower sides.

Tightly wrap turkey breast in foil. Place turkey roll on a rack in a roasting pan. Pour enough water into the pan to barely cover the bottom. Bake at 375 degrees for 11/2 hours, or until internal temperature reaches 168 degrees. Let turkey roll stand 30 minutes before removing from foil. Gently slice roll and arrange on a platter. Spoon some of the pan juices over the turkey.

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