Mexican turkey stuffing is usually made with ground beef and pork and without any breadcrumbs. This is a stovetop stuffing. You don’t cook it in the oven with the bird. You can make it a day ahead of time and it will taste even better. Just reheat and serve. Provecho!
- ½ lb. ground beef
- ½ lb. ground pork
- 7 ozs. bacon
- 3 hotdogs
- 1 cup pecan halves
- 1 cup whole almonds
- 1 cup raisins
- 1 cup pitted prunes
- 1 large white onion
- 4 large celery stalks
- 2 large red apples
- 1 cup sliced green olives
- 3 cloves garlic
- 1 tsp. black pepper
- 1 ½ tsp. thyme
- 1 ½ cups white wine
- 1 ½ tsp. salt + to taste
PREPPING THE INGREDIENTS
Roughly chop the pecans, almonds, and prunes.
Chop the onion, apple, and celery into ¼" pieces.
Chop the hotdogs and bacon into ¼" pieces.
Finely chop the garlic. Leave the raisins whole.
Over medium heat, fry the bacon until it starts to brown. (About 5 minutes)
Add the chopped onions. Cook until the onions until they just start to brown. (About 5 minutes)
Add the ground meats to the pan. Break up the meat with a spatula.
Cook the meat until it is no longer pink then add the chopped hotdogs. Mix and cook for 5 minutes.
Add the chopped celery and garlic. Mix and cook for 5 minutes.
Add all of the remaining ingredients to the pan.
Cover your pan with aluminum foil or a lid. Cook for 15 minutes over medium heat.
Remove the foil but don't discard. Mix the stuffing well. Add ¼ white wine or water if the stuffing is getting dry.
Cover again with the lid or aluminum foil and cook for another 15 minutes.
Turn off the heat and let rest for 10 minutes. Remove the foil and check the salt. Add more salt if needed.