The Pavo Trufado De Navidad is one of the most typical Spanish Christmas recipes!

In many areas of Spain, the Pavo Trufado De Navidad is the main dish of the Christmas dinner, so if this year you want to prepare something special this is absolutely the perfect recipe! Do you know what is it?

It’s a turkey stuffed with truffles and other ingredients, a delicious Christmas specialty to make with your family: the preparation takes time, but the result is amazing!

So let’s see what you need!

1 pavo de unos cinco kilos –> 1 turkey of 5 kg

500 g de magra de cerdo, sin grasa –> 500 of minced lean pork

500 g de ternera picada –> 500 of minced veal

250 g de jamón serrano –> 250 g of jamón serrano

6 huevos –> 6 eggs

1 copa coñac –> 1 glass of cognac

3/4 trufas –> 3/4 truffles

sal –> salt

pimienta –> pepper

perejil –> parsley

apio –> celery

zanahoria –> carrot

ajo –> garlic

pan rallado –> breadcrumb

Pavo Trufado De Navidad

Let’s start the preparation!

First of all, you need to bone the turkey: cut the skin along the spine and ease it away in one piece with your fingers.

Keep the breasts apart, make fillets with the thickest parts, cut into strips the rest and mince. Put the turkey, pork and veal mince in a bowl, add the beaten eggs, the breadcrumb, salt and ground pepper and mix. Add the truffles sliced and the strips of ham on top, sprinkle with the cognac and let marinate for about 4 hours.

Once the filling is marinated, remove truffles and ham and spread out the skin of the turkey on a clean, flat surface. Put the breasts fillets on the skin, add the minced meat mixture, the strips of ham and the slices of truffle on top and repeat using all the ingredients.

Sew together the edges of the skin with a needle, then place the turkey on a white cloth, roll it and tie up with strings. At this point, put the roll in a large saucepan with carrot, celery, parsley and garlic cut in small pieces, cover with cold water and bring to the boil.

Cook gently for around 3 hours, then remove the roll from the saucepan and from the cloth and let it cool down and drain. Once it’s cold, put it in cling film and in the fridge for 12 hours. Cut in slices 1-2 cm thick, reheat and serve with apple mash and plums: your pavo trufado is ready!

Do you have plenty of time this Christmas and want to prepare more Spanish dishes?

Have a look here and enjoy cooking!


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