A delicious departure from the traditional Thanksgiving bird, may we present Gobble Olé — a boned turkey stuffed with corn tortillas and enchilada sauce.
Gobble Olé (also known as “Mexican Turkey”) first appeared in Yankee in November, 1980, and was just one of the many recipes shared by featured cook Arilla St. Laurent of Bath, Maine.
1 cup margarine
12 corn tortillas
1 medium onion, diced
2/3 cup almonds, slivered (2 1/4-ounce package)
2 cups turkey meat picked off skeleton, plus giblets, chopped
3/4 cup ripe olives, chopped
3-4 green chiles, chopped (4-ounce can or fresh)
3/4 cup cheddar cheese, cubed
3/4 cup Monterey Jack cheese, cubed
1 1/2 cans enchilada sauce (10-ounce can, or make your own)
1 teaspoon salt (optional)
10-12 pound boned bird
In a frying pan, heat 1/2 cup margarine until hot and dip tortillas one at a time in hot margarine to soften, just a moment. Stack tortillas on a plate and wth a sharp knife cut into bite-sized pieces. Add remaining 1/2 cup margarine to same frying pan and saute onion, almonds, and turkey meat. In a large mixing bowl combine all ingredients (tortillas, onion, almonds, turkey meat, olives, green chiles, cheeses and one can enchilada sauce), lightly mix together, and add salt to taste. The dressing is ready.
Lay partially sewn turkey breast-side down and season cavity with 1/2 can of enchilada sauce. If you have made a pocket between the skin and breast, fill it with enchilada sauce. Now stuff turkey, finish sewing, and roast. Baste every 30 minutes with Baste Olé.
For Baste Olé: In a small pan melt 1/2 cup butter with 1/2 can (from a 10-ounce can) of enchilada sauce.
When turkey is roasted, place on a platter and make Gravy Olé.
6 tablespoons fat from drippings
6 tablespoons flour
3 cups turkey stock
Remaining Baste Olé
Enchilada sauce to taste
1 cup sour cream
When the turkey is arranged on a platter, pour liquid from the roasting pan into a bowl and let the fat rise to the surface. Return 6 tablespoons of the fat to the roasting pan Stir in 6 tablespoons of of flour and cook, stirring constantly for about 5 minutes, scraping up any browned bits from the bottom of the pan. Stir in 3 cups of turkey stock (degreased), remaining basting sauce, and season with more enchilada sauce if you like. Just before serving, stir in sour cream, being careful gravy does not boil.