Pavo enchilado noche buena

Pavo enchilado noche buena

Christmas turkey Mexican style

By
From
My Abuela's Table
Serves
8

Ingredients

Quantity Ingredient

Turkey:

Quantity Ingredient
4 onions
3 peppercorns
6 garlic cloves
1 slice bread, toasted
1 cup * salsa de chipotle [rid:6661]
125ml chicken stock
1 x 3kg whole turkey

Stuffing:

Quantity Ingredient
1 slice bread
125ml milk
500g minced beef
500g minced pork
4 rashers middle bacon
2 chicken stock cubes
1/4 cup semi-sweet sherry
1 onion, chopped
2 garlic cloves
1/4 cup walnuts
1/2 teaspoon black pepper
8 pitted prunes, chopped finely
1 teaspoon dried oregano
1 teaspoon dried thyme

Method

  1. The night before:

    In a blender or food processor, blend the onions, peppercorns, garlic, bread, chipotle sauce and chicken stock until smooth and thick.
  2. Rub this paste all over the turkey (inside and out). Cover with foil and place in the refrigerator overnight.
  3. The next day:

    Preheat the oven to 220°C. For the stuffing, place the slice of bread on a plate. Cover with the milk and allow to absorb into the bread.
  4. In a saucepan, fry all the stuffing ingredients (except the bread) in 2 tablespoons oil until brown. Add ¼ cup water and cover, allowing to simmer for 15 minutes. Remove from heat and set aside.
  5. When cool, stuff the turkey with this mixture. Place the slice of bread at the end of the turkey to seal the cavity. Tie the legs together with cooking twine.
  6. Bake in oven for 1 hour. Reduce the heat to 190°C and cook for a further 1½ hours or until done. To achieve a golden bird, remove foil 30 minutes before the cooking time is complete.
  7. Serve with roasted vegetables and chipotle sauce.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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