Stuffed turkey holds a prominent place on Salvadoran Christmas tables.
Its preparation involves seasoning the turkey with native spices, filling it with a mixture of ground meat, bread, fruits, and herbs, and then roasting it until perfectly cooked.
Enjoy this delicious Salvadoran Stuffed Turkey on your Christmas Eve table! Pair it with your favorite sides and share this feast with your loved ones. Happy holidays!
El Salvadoran Stuffed Turkey Recipe for Christmas Eve
Ingredients
2 cups of bread crumbs
½ pound of ground pork
½ pound of ground beef
1 cup of raisins
1 cup of green and black olives, pitted and chopped
1 cup of prunes, chopped
1 cup of almonds, chopped
1 carrot, grated
1 apple, peeled and chopped
1 onion, finely chopped
3 eggs
1 cup of chicken broth
½ cup of vegetable oil
Salt and pepper
1 turkey approximately 5-7 kg
2 cups of orange juice
1 cup of white wine
1 cup of chicken broth
4 garlic cloves, minced
1 teaspoon of cumin
1 teaspoon of black pepper
1 teaspoon of dried oregano
1 pinch of Salt
Preparation
Step 1 : To prepare the stuffing, start by heating oil in a skillet over medium heat.
Step 2 : Then, sauté the onion until translucent, add the ground pork and beef, and cook until golden.
Step 3 : Next, incorporate the grated carrot, apple, almonds, prunes, olives, raisins, and bread crumbs, mixing well.
Step 4 : Then, add the beaten eggs and chicken broth, cooking over low heat until the mixture is well combined and slightly sticky.
Step 5 : Finally, season with salt and pepper to taste and set aside.
Step 6 : For the turkey, begin by washing and drying it with paper towels.
Step 7 : In a bowl, mix orange juice, white wine, chicken broth, minced garlic, cumin, black pepper, oregano, and salt to make the marinade.
Step 8 : Next, place the turkey in a roasting pan and rub the marinade all over the surface, including inside the cavity.
Step 9 : Stuff the turkey with the prepared mixture, seal the opening with toothpicks, and tie the legs with kitchen twine to shape it.
Step 10 : Pour some of the marinade over the turkey and roast at 180°C.
Step 11 : During cooking, baste the turkey with the marinade every 30 minutes until the internal temperature reaches 75°C.
Step 12 : Once done, let the turkey rest for 15-20 minutes before carving and serving.
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