Pavo Relleno

Stuffed Turkey

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 tablespoons salt
  • 3 cloves garlic, crushed
  • ¼ teaspoon


Mix salt, garlic, pepper, oil and vinegar together and rub the bird thoroughly, inside and out. Cover loosely with foil and refrigerate for at least 8 hours, or overnight.

Cut the crusts off the bread and tear it into ½-inch pieces. Place bread in a large bowl and pour the chicken stock over it. Mix well and set aside.

Heat the 2