Charcoal-grilled turkey and mincemeat stuffing in charred chile sauce (Pavo en relleno negro/Boox buut'il tso') from Yucatán: Recipes from a Culinary Expedition (page 424) by David Sterling

  • ground beef
  • green bell peppers
  • Show all ingredients...

  • EYB Comments

    Turkey must brine 6-8 hours before cooking. Can substitute Seville oranges for limes, oranges, and grapefruits; chorizo or store-bought longaniza sausage for the book's "Smoked sausage of Valladolid" recipe; and a combination of arbol chiles, guajillo chiles, and ancho chiles for chiles de país.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Making tortillas; Fiery habanero table sauce (Chile tamulado); Red onions pickled in Seville orange juice (Cebollas encurtidas/Cebolla curtida)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Turkey must brine 6-8 hours before cooking. Can substitute Seville oranges for limes, oranges, and grapefruits; chorizo or store-bought longaniza sausage for the book's "Smoked sausage of Valladolid" recipe; and a combination of arbol chiles, guajillo chiles, and ancho chiles for chiles de país.

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