Mexican Christmas Food: 7 Flavors That Warm Your Heart
A beautifully roasted turkey stuffed with mole sauce, nuts, raisins, apples, and potatoes, creating a festive centerpiece that embodies warmth and tradition for holiday gatherings.
Ingrédients
For the turkey
- 1 piece turkey (10-12 lbs)
- 2 cups mole sauce Ensure it's gluten-free if needed
- 1 cup chopped almonds Can be substituted with sunflower seeds for nut allergies
- 1 cup raisins
- 1 cup diced apples
- 1 cup diced potatoes
- 1 piece onion, chopped
- 4 cloves garlic, minced
- 2 cups corn masa
- 1 cup chicken broth Can be substituted with vegetable broth for a vegetarian option
Instructions
Preparation
- Gather and measure all your ingredients. Clean the turkey by removing any giblets from the cavity. Pat the turkey dry with paper towels.
Cooking the Base
- In a large pot, cook the chopped onion and minced garlic over medium heat until translucent, about 5-7 minutes.
Mixing the Stuffing
- Add the mole sauce, chopped almonds, raisins, diced apples, and diced potatoes to the pot. Stir to combine and allow to meld for 5 minutes on low heat.
Stuffing the Turkey
- Spoon the prepared mixture into the cavity of the turkey, being careful not to overstuff it.
Roasting
- Place the stuffed turkey in a roasting pan. Pour the chicken broth over the turkey.
- Cover with foil and roast in a preheated oven at 350°F (175°C) for 2-3 hours, basting occasionally.
Final Steps
- Remove the foil 30 minutes before the turkey is done to allow the skin to brown.
- Once cooked, let the turkey rest for at least 20 minutes before carving.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For longer storage, freeze portions in freezer-safe bags for up to 2-3 months. Reheat gently in the oven at a low temperature.