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Pavo en Relleno Negro

Turkey with Black Stuffing

FROM MEXICO: THE COOKBOOK

 

Region: Yucatan

Preparation Time: 30 minutes, plus 15 minutes soaking

Cooking Time: About 1 3/4 hours

Serves: 10

 

Ingredients:

2 oz / 50g red chiles, seeded

4 tablespoons dried oregano

2 heads garlic, roasted

25 tomatoes

8 Tabasco peppers

1 teaspoon pepper

10 cloves

1 teaspoon achiote

2 green bell peppers, seeded and coarsely chopped

6lb 10oz / 3 kg ground (minced) pork

2 springs epazote, finely chopped

5 hard-boiled eggs

5 eggs, lightly beaten 

1 (8lb 13oz / 4kg) turkey

1/2 cup plus 2 tablespoons (5oz / 150g) butter or 2/3 cup (5 fl oz / 150 ml) corn oil

sea salt

 

Garnish:

1 red bell pepper, seeded and cut into thin strips

1 green bell pepper, seeded and cut into thin strips

2 tomatoes, quartered 

2 hard-boiled eggs, sliced

 

Instructions:

Preheat the oven to 350°F (180°C / Gas Mark 4).

    Put the red chiles, oregano, garlic heads, and tomatoes into a roasting pan and roast for 15 minutes. remove the pan from the oven. Add the chiles and enough hot water to cover them to a small bowl and soak for 15 minutes. Peel and seed the roasted tomatoes, then chop 5 of them and set aside.

    Drain the chiles, rinse well, and drain again. Put the chiles, oregano, garlic, 10 whole roasted tomatoes, Tabasco peppers, pepper, cloves, achiote, and bell peppers into a food processor or blender and process until smooth. Strain into a bowl.

    Put the pork in a bowl and add 1 cup (9 fl oz / 250 ml) of the processed spice mixture, a pinch of salt, half the epazote, and the roasted chopped tomatoes. Halve the hard-boiled eggs and set the yolks aside. Chop the egg whites, add to the mixture, and mix well. Add the beaten eggs. Stuff the turkey with the pork mixture and the hard-boiled egg yolks and sew up with trussing thread.

    Pour the remaining spice mixture into a large saucepan or flameproof casserole, add the stuffed turkey, and bring to a boil. Reduce the heat and simmer for 1 hour, until the turkey is tender.

    When the turkey is cooked, remove the pan from the heat and lift out the bird. Put it on a carving dish and cover with aluminum foil. Slice the remaining 10 tomatoes. Return the pan to the heat and stir in the butter or oil, then add the sliced tomatoes and remaining epazote. Simmer until thickened.

    Carve the turkey and put in onto a large serving plate. Spoon some of the sauce over it and garnish with the red and green bell peppers, tomatoes, and hard-boiled eggs. Serve immediately, handing the rest of the sauce separately.