Ingredients:
=== PICADILLO STUFFING ===
1/4 cup Oil
1 1/2 lb Lean ground pork
1 tbsp Salt
1 cup Onion, chopped fine
6 Pimento-stuffed green olives
2 tbsp Capers, minced
1 jar Chopped pimentos - (4 oz), with liquid
1/2 cup Seedless raisins
2 cup Applesauce
3 Hard-boiled eggs, chopped
=== TURKEY ===
2 qt Water
1/2 cup Vinegar, plus
2 tbsp Vinegar
12 lb Turkey
1/4 cup Lemon juice
1/4 cup Salt
Butter, softened
12 Garlic cloves, pureed
1/2 tsp Fresh ground pepper
1 1/2 tsp Ground oregano
1/2 tsp Poultry seasoning
1/4 cup Olive oil
6 1/2 cup Picadillo Stuffing
Oil or melted butter
2 cup Giblet stock or water
1 Onion, chopped
Instructions:
PICADILLO STUFFING: Heat oil in large skillet over medium-high heat.
Brown pork lightly and add salt. Remove to separate bowl and set aside.
Discard all but 1 tablespoon browning oil. Reduce heat to medium-low, add
onion and saute 5 minutes. Add olives, capers, pimentos and their liquid
and cook 5 minutes. Add raisins and reserved pork. Cook, uncovered, 15
minutes, stirring occasionally.
Remove pan from heat. Add applesauce and eggs. Mix well. Stuffing
may be made day ahead. Refrigerate or freeze if not using immediately.
Do not stuff turkey until just before roasting.
TURKEY: Combine 1 quart water with 1/2 cup vinegar. Rinse turkey in
vinegar mixture, drain well and soak in remaining quart water mixed with
lemon juice. Drain well and pat dry. Loosen skin over turkey breast with
fingers, starting at neck opening and moving toward tail. Be careful not
to tear skin. Rub salt into bird cavity, over skin and between skin and
flesh. Put softened butter under skin covering breast.
Combine garlic, pepper, oregano, poultry seasoning and olive oil in
bowl. Place bird in nonreactive container. Rub skin all over with garlic
marinade and dribble with remaining 2 tablespoons vinegar. Cover and
refrigerate overnight. Next day, remove bird from refrigerator 1 hour
before roasting. Just before roasting, stuff bird partly through neck
opening with Picadillo Stuffing. Sew shut with cotton thread or secure
with skewers. Stuff bird through tail 3/4 full to allow for expansion.
Sew or skewer shut. Truss bird. Rub turkey all over with oil or melted
butter.
Place turkey breast-side down on rack in roasting pan. Pour stock and
chopped onion into pan. Roast turkey at 325 degrees, basting often, until
nicely browned and thermometer inserted into deepest part of thigh reads
175 degrees, about 15 minutes per pound. Halfway through, turn bird over
and continue roasting. Remove from oven and let stand 30 minutes before
carving.
Yields 12 to 15 servings.
Each of 12 servings contains about: 920 calories; 3,637 mg sodium; 361
mg cholesterol; 66 grams fat; 15 grams carbohydrates; 67 grams protein;
0.59 gram fiber
Recipe Source:
Los Angeles Times - 11-21-1996
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 746 Calories; 39g Fat (48.1%
calories from fat); 76g Protein; 20g Carbohydrate; 1g Dietary Fiber; 297mg
Cholesterol; 2618mg Sodium. Exchanges: 0 Grain(Starch); 10 1/2 Lean Meat;
1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 12
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