• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Other Side of the Tortilla logo

  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
menu icon
go to homepage
  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
search icon
Homepage link
  • RECIPES
  • INGREDIENTS
  • ABOUT
  • TRAVEL
  • RESOURCES
×
  • Tejocotes, also known as Mexican hawthorn, in a blue and white ceramic bowl over a white marble countertop
    What are tejocotes?
  • Avocado, queso fresco and fresh salsa verde are served inside a blue and white ceramic talavera molcajete atop a table at a restaurant. There is a spoon inside the molcajete.
    What to eat at El Cardenal in Mexico City
  • La Gruta Ehden: A Taste of Lebanon in Mexico City
  • How to make a Day of the Dead altar
  • jicama: top left peeled, top right sliced, bottom right whole jicama, bottom left jicama sticks
    What is Jicama?
  • red chamoy Gushers on a piece of parchment paper sprinkled with Miguelito chamoy powder
    How to Make Chamoy Gushers
  • tomatillos in their husks inside a white ceramic colander on a white and gray marble countertop
    What are tomatillos?
  • Peach ring gummies covered in chamoy and Tajín
    Chamoy peach rings
  • mexican pan de anis in a square pan
    How to Make Pan de Anis
  • Sugar Crunch Rosca de Reyes
  • Polvorones
  • Atole de nuez

Turkey stuffing, Mexican-style

Published: Nov 19, 2012 by Maura Wall Hernandez · This post may contain affiliate links · Leave a Comment

87 shares
  • Share
  • Tweet

Whether it's Thanksgiving or Christmas, I'm always looking for a way to infuse Mexican ingredients into our family's holiday traditions. I came up with this turkey stuffing recipe that's a riff on my mom's traditional turkey stuffing, but with a little kick from jalapeño chiles and soy chorizo (aka soyrizo).

I know what you must be thinking. "Soy chorizo is blasphemous!" Stop judging for a minute while I explain. There are lots of ways I like to expand my caloric intake during the holidays. And normally, I'm a big proponent of only using real chorizo. But my intuition told me that this year, I'd better find a place to cut some fat and calories, because let's be honest: as I get older... my metabolism is slower, and I can't afford to feel terrible from overeating for days after Thanksgiving. And the chances are I will end up overeating, even if only a little bit.

Does soy chorizo taste "just like the real thing," you ask? This meat-eater says no. Not exactly, anyway. But it's pretty close, and when mixed into a recipe, one will hardly notice the difference. If you're apprehensive about pulling it off, you can always mix half-soyrizo and half chorizo your first time (just be sure to drain the grease from the real chorizo). I wouldn't serve this dish if I didn't think it was worthy, and boy, is it worthy! This recipe is an excellent option whether you plan to serve it to vegetarian guests, or just to cut calories in one dish so you can indulge somewhere else.

Print
Mexican turkey stuffing

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 servings

Mexican turkey stuffing

Thankgiving turkey stuffing gets a Mexican twist with jalapeño, soy chorizo and cilantro.

Ingredients

  • 6 ounces soyrizo (I like Melissa's brand) [you can also substitute regular chorizo if you like, but you'll need to drain the grease well]
  • 1 teaspoon rice vinegar
  • 12 pieces of white bread, toasted
  • 1 ½ cups chopped onion
  • 2 jalapeños, seeded and diced
  • 4 tablespoons of butter
  • 3 tablespoons chopped cilantro
  • 1 egg, beaten
  • ½ teaspoon poultry seasoning
  • ¾ cup warm milk
  • ½ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350º F.
  2. Prepare soyrizo according to package directions, plus add the rice vinegar during cooking, and set aside.
  3. Melt butter in a deep skillet and add onion and jalapeños. Saute over medium heat until the onion starts to look transparent.
  4. Turn off the heat and remove pan from the stove.
  5. Toast 12 slices of white bread and cube into bite-sized pieces. Add to the skillet and stir to coat the bread with remaining butter.
  6. Beat the egg and poultry seasoning together. Pour over the bread mixture and stir well.
  7. Add the chopped cilantro and stir well to incorporate.
  8. Heat ¾ cup of milk (do not boil) and pour evenly over the stuffing. Mix well.
  9. Add the soyrizo and mix well.
  10. Spoon into a casserole dish (sprayed with non-stick cooking spray) and cover with aluminum foil.
  11. Bake in the oven at 350ºF for 30 minutes.
3.1
https://theothersideofthetortilla.com/2012/11/turkey-stuffing-mexican-style-recipe/
©2009-2024 theothersideofthetortilla.com

  • Do you have a holiday dish that you substitute ingredients to cut the calories or fat? Let me know what it is in the comments below! And if you try this dish, please come back to leave a comment to let our other readers know that serving soyrizo at your holiday table didn't cause an apocalypse!
32

More Holiday dish

  • Pumpkin flan
  • Crema batida con cajeta
  • Camotes al chipotle: A Mexican twist on a Thanksgiving classic
  • SALSA DE ARÁNDANOS

Reader Interactions

Leave a Reply Cancel reply

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

Primary Sidebar

¡Bienvenidos!


Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

More about me

Paletas

  • Berries and cream popsicles are a mixed-berry spin on the traditional Mexican fresas con crema dessert. Recipe via theothersideofthetortilla.com
    Moras con Crema Popsicles
  • How to make strawberry hibiscus popsicles via theothersideofthetortilla.com
    Strawberry hibiscus popsicles
  • Mangonada popsicles displayed on a cookie sheet
    Mangonada popsicles
  • How to make banana, chia and coconut milk popsicles. This recipe is dairy-free and vegan-friendly! Via theothersideofthetortilla.com
    Banana chia popsicles
  • Mango cantaloupe and chile powder paletas from The Other Side of The Tortilla
    Mango cantaloupe paletas with chile powder
  • #Vegan fudge #popsicles made with avocado, raw cacao powder, coconut sugar and coconut milk. Get more #recipes from theothersideofthetortilla.com #paletas #receta #recipe
    Vegan avocado fudge pops

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Contact

  • Contact Me
  • Media Kit
  • FAQ

As an Amazon Associate, I earn from qualifying purchases.

Copyright © The Other Side of The Tortilla, 2009-2024

87 shares