Turkey in mojo sauce

In a bowl mix:

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

Add:

1 pound uncooked chicken sausage links, casings removed

With skin side down:

1 fresh boneless turkey breast (4 pounds)

1/4 teaspoon salt

1/4 teaspoon pepper

Pound 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. 

Place in a 5-qt. oval slow cooker.

MOJO SAUCE

In a blender combine:

2 cup orange juice

1 tsp fresh cilantro leaves

3 teaspoons dried oregano

1/4 cup lime juice

2 tsp minced garlic

1 teaspoon ground cumin

1/2 teaspoon pepper

1/4 teaspoon salt

1/8 teaspoon cayenne pepper (optional)

Cover and process in a blender

While processing gradually add:

1 cup olive oil

Pour over turkey.

Cover 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, discarding string.

Strain cooking juices into a small saucepan. 

Bring to a boil

Cook until liquid is reduced by half. 

Serve with turkey.

"Bon appetit!"

Bake option: 

Place turkey roll in a 13-in. x 9-in. baking dish. Pour sauce over top. 

Bake, uncovered, at 400° for 70-80 minutes 

Or until a thermometer inserted 

in center of stuffing reads 165°. 

(Cover loosely with foil 

during the last 20 minutes 

if turkey browns too quickly.) 

Remove from oven; cover 

and let stand for 10 minutes before slicing. 

Discard string.