Mexican stuffing for Christmas turkey: Relleno para totol de nochebuena

articles Food & Cuisine Recipes

Karen Hursh Graber

Nochebuena is Christmas Eve, and that is when Mexican families sit down to a feast that usually lasts for several hours. This recipe for Mexican stuffing for Christmas turkey is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen (“Titita”) Ramírez, a friend and the proprietress of El Bajío, a renowned Mexico City restaurant specializing in regional cuisine.

Doña Titita marinates her turkey with an ancho chile sauce before stuffing it with this delicious dressing that contains the classic combination of almonds, olives and raisins.


  • 2 tablespoons corn oil or light olive oil
  • 2 onions, chopped
  • 10 cloves garlic, chopped
  • 1 pound coarsely ground or chopped beef
  • 1 pound coarsely ground or chopped pork
  • 2 pounds tomatoes, peeled, seeded and chopped
  • 6 ounces blanched, slivered almonds
  • 6 ounces green olives, pitted and sliced in half lengthwise
  • 6 ounces raisins
  • 1 cup dry sherry or white wine
  • salt and pepper to taste

Heat the oil in a large, heavy bottomed pan, add the onion and garlic and cook, stirring, until the onion is transparent. Add the meats and cook, stirring, until they have lost their pink color.

Add the tomatoes and cook over medium heat until juices have evaporated, about 10 minutes.

Add the almonds, olives, raisins, wine or sherry. Cook over medium heat until the wine is reduced by half. Add salt and pepper to taste.

Makes enough to stuff a 9 pound turkey.

Link to source articles

Published or Updated on: December 1, 2008 by Karen Hursh Graber © 2008


Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *