Stuffed turkey holds a special place on Salvadoran Christmas tables.
Its preparation involves seasoning the turkey with local spices, stuffing it with a combination 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! Serve it with your favorite side dishes and share this feast with your loved ones. Happy holidays!
Before you begin, we recommend as an alternative the delicious recipe from Tallarín saltado on a friendly site.
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 Pitted and chopped green and black olives
1 cup of Prunes, chopped
1 cup of Chopped almonds
1 Grated carrot
1 Peeled and chopped apple
1 Finely chopped onion
3 Eggs
1 cup of Chicken broth
½ cup of Vegetable oil
Salt and pepper
1 Turkey weighing approximately 5-7 kg
2 cups of Orange juice
1 cup of White wine
1 cup of Chicken broth
4 Chopped garlic cloves
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 browned.
Step 3 : Next, add the grated carrot, apple, almonds, prunes, olives, raisins, and bread crumbs, stirring well.
Step 4 : Then, add the beaten eggs and chicken broth, cooking on low heat until the mixture is well integrated and slightly moist.
Step 5 : Season with salt and pepper to taste and set aside.
Step 6 : For the turkey preparation, start by washing and drying the turkey with paper towels.
Step 7 : In a bowl, mix the orange juice, white wine, chicken broth, minced garlic, cumin, black pepper, oregano, and salt to create the marinade.
Step 8 : Next, place the turkey on a baking tray and spread the marinade mixture all over the turkey's surface, as well as inside the cavity.
Step 9 : Fill the turkey with the prepared mixture, close the opening with kitchen skewers, and tie the legs with kitchen twine to shape it.
Step 10 : Pour some of the marinade over the turkey and bake 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 ready, let the turkey rest for 15-20 minutes before carving and serving.
If you liked this recipe, you’ll surely love the dishes at Shawarma de pollo or Pollo guisado con zanahorias y papas from our recipe collections.
