Stuffed turkey Pavo relleno



 Ingredients for 4 people:

 - 1 turkey 8 - 10 kg approx.

 - 2 cups of olive oil from Lower Aragón.

 - 1 cup of cognac.

 - 2 cups of red wine from Maestrazgo.

 - Garlic salt.

 - Pepper.

 - 1 medium onion.

 - 1 head of garlic.

 - A sprig of parsley.

Ingredients for the stuffing:

 - 1/2 a  baguette (diced).

 - 1 medium onion, finely chopped.

 - 1 or 2 chorizos (diced).

 - A decent piece of serrano ham from Teruel 250 gr. approx. (diced).

 - 1 tin of plain olives (in thin slices).

 - 4 hard-boiled eggs.

 - 1/2 cup of fortified wine from Lower Aragón.



The first thing we need to do is rinse the turkey thoroughly, inside and out and leave it to drain properly. Then season it inside and out.

With your hand, rub the red wine into the turkey inside and out. Repeat this process every few minutes, when you get a chance, whilst making the stuffing.


Firstly fry the bread in a frying pan with olive oil from Lower Aragón. Once they are golden, remove them from the frying pan and sprinkle them with fortified wine from Lower Aragón.

In the same frying pan and with the same olive oil, fry the onion until golden. Once it's golden, add them to the bowl with the bread.

Add the chorizo and the serrano ham from Teruel (both slighlty sautéed) to the mix.

Finely chop the hard-boiled eggs and the olives and add them to the mixture as well.

Mix the mixture thoroughly and then use it to stuff the turkey. To give the turkey a better shape, stuff the neck too. Sew the skin of the turkey back together again so that the stuffing doesn't fall out whilst it cooks. 

Place the turkey in a deep ceramic oven dish and drizzle it with olive oil from Lower Aragón and put the tray on a high heat to golden the turkey little by little.

We have to make sure that we keep turning the turkey so that it goes golden all over and doesn't stick to the dish.

When it's golden all over, stand it up right (with the breasts facing upwards) finely chop a medium onion and add it to the olive oil.

For the sauce to sprinkle over the turkey; mix together, with the help of a blender, the garlic, parsley and a little bit of red wine from. Once blended, add the rest of the red wine. 

Sprinkle this sauce over it half an hour or so after we have finished cooking the turkey.

If the turkey is very golden already, you will need to cover it with aluminium foil, without closing it completely so that it doesn't cook any more.

Leave it on a low heat for half an hour maximum. Baste the turkey every now and then with the sauce.

Once cooked transfer the turkey to a serving dish while we strain the sauce. Wait until the sauce cools a bit, so that the fat starts to separate and we can remove as much as possible. Once you've removed as much fat as you can, sprinkle the sauce over the turkey. 










If you need any further information please contact us at:

Sabor Artesano

C/ Maestro Rebullida, 20
44640 – Torrecilla de Alcañiz
Teruel      España
Telf: 34 978 85 24 15
Fax:  978 85 27 00