Traditional Mexican Stuffed Turkey Recipe

Stuffed turkey is one of the indispensable dishes served in Mexico for Christmas dinner.  Thanksgiving is not really celebrated in Mexico until a few years ago people started to adopt this US custom. Stuffed Turkey is reserved for the Christmas Eve dinner.

Pavo Relleno de Navidad: Mexican Stuffed Turkey

  • 1 6-8 lb turkey
  • 2 TB butter
  • 1 onion chopped
  • 1 clove of garlic chopped
  • 2 lbs ground pork
  • 1 green apple, peeled, cored & chopped
  • ¼  cup toasted slivered almonds
  • ¼  cup raisins
  • 2 medium tomatoes peeled, seeded & chopped
  • 2 chiles jalapeños (jalapeno peppers) seeded & chopped
  • Salt
  • Pepper
  • Flour
  • White Wine – Dry
  • Chicken Stock

Stuffing: Heat the butter and fry onion and garlic until transparent. Add pork and brown, stirring occasionally. Add apple, raisins, almonds chiles, and tomatoes. Mix well and add salt and pepper to taste. Let cool before stuffing the turkey.

Turkey: Remove neck and giblets. Wash out the turkey with water. Pat the turkey dry with paper towels. Stuff with the prepared mixture (cooled). Rub melted butter or vegetable oil over the outside of the turkey. Sprinkle with salt generously.

Place the stuffed turkey, breast side up, on a rack in a roasting pan. Cover loosely with aluminum foil.

Roast in a preheated 325ºF oven for 2-2½ hours or until turkey is cooked. Make sure to baste several times with pan drippings or melted butter.

Gravy: Make gravy with the drippings, and add flour to thicken. Mix in 1 part of dry wine and 1 part of chicken stock. Season to taste.

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