MEXICAN STYLE TURKEY STUFFING RECIPES

Name: Mexican Turkey Stuffing (Dressing)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/2 lb. ground beef; 1/2 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 1/2 tsp. thyme; 1 1/2 cups white wine; 1 1/2 tsp. salt + to taste

MEXICAN TURKEY STUFFING [FAMILY RECIPE]

Mexican Turkey Stuffing [Family Recipe] image

Taumalipas style Mexican turkey stuffing made with ground beef, pork, bacon, and hotdogs. A really delicious stovetop stuffing to accompany your Thanksgiving and Christmas turkeys.

Provided by Douglas Cullen

Categories Side Dish

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 12

Number Of Ingredients 17

Ingredients

1/2 lb. ground beef
1/2 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 1/2 tsp. thyme
1 1/2 cups white wine
1 1/2 tsp. salt + to taste

Steps:

Prepping the Ingredients
Cooking

Nutrition Facts : Calories 426 kcal, CarbohydrateContent 30 g, ProteinContent 15 g, FatContent 26 g, SodiumContent 286 mg, SugarContent 18 g, ServingSize 1 serving

MEXICAN CORNBREAD STUFFING RECIPE - BETTYCROCKER.COM

Mexican Cornbread Stuffing Recipe - BettyCrocker.com image

Add a flavor of fiesta to your traditional stuffing. The cornbread base comes together easily with Betty Crocker cornbread & muffin mix, and the recipe uses two kinds of corn for deeply delicious flavor.

Provided by Cheri Liefeld

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 19

Ingredients

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1/4 cup butter or margarine
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
3 large poblano chiles, seeded, chopped
3 large jalapeño chiles, seeded, chopped
1/4 cup chopped fresh sage leaves
4 1/2 teaspoons dried oregano leaves
1 1/2 cups frozen corn, thawed
1 cup crushed corn chips
3/4 cup chopped fresh cilantro
3 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.75 oz) cream style sweet corn

Steps:

Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

Nutrition Facts : ServingSize 1 Serving

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