Relleno de pavo or turkey stuffing
This Ecuadorian/Latin style weet and savory holiday turkey stuffing is made with ground meat, chorizo, bacon, apple, raisins, olives, walnuts, bread crumbs, spices, herbs and more.
Servings 12 servings
Ingredients
- 6 tbsp. butter ~ 3 oz
- 1 white onion diced – about 2 cups
- 4 garlic cloves crushed
- 1 tsp. ground achiote
- 1 tsp. ground cumin
- 1 lb. ground beef
- 10 oz. chorizo
- 6 oz. bacon diced
- 1 apple peeled, cored and diced
- 1 cup raisins or chopped assortment of dried fruit cherries, prunes, apricots, etc
- 1 cup sliced olives
- ½ cup chopped walnuts
- 3-4 fresh herb sprigs thyme, oregano, parsley, etc
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup sweet wine – can use moscatel gewürztraminer, port
- 2 cups bread crumbs plus additional for topping
- 2 eggs lightly beaten
- 2 cups white wine or chicken broth
- Salt and pepper to taste
Instructions
- Heat the butter over medium heat in a large sauté pan. Add the diced onions, crushed garlic, achiote, cumin and salt. Cook until the onions are soft, about 5-7 minutes.
- Add the ground beef, chorizo and bacon. Stir well and cook for about 10-12 minutes.
- Add the raisins, diced apple, walnuts, olives, cinnamon, nutmeg, herbs, and sweet wine. Cook for about 10 minutes. Remove the herb sprigs from the mix.
- Mix in the bread crumbs and eggs, stir and cook for another 5 minutes.
- Add the white wine or chicken broth and mix well.
- Put the stuffing in a baking pan, sprinkle with bread crumbs, and bake in a pre-heated oven at 350F for about 30 minutes.
- You can also use the stuffing to fill the turkey; you will likely have a good amount leftover that can be baked in a separate pan as indicated above.