I've made this a couple of years in a row, and it's been a hit. Something a little different for Thanksgiving: Pavo Relleno (Stuffed Turkey) from "The Complete Book of Mexican Cooking", by Elisabeth Lambert Ortiz. 1 6 to 8-pound turkey (I double the recipe for a larger bird) Stuffing: 2 tablespoons lard (I use butter) 1 or 2 jalapeno chiles, 1 onion, finely chopped deseeded, rinsed, and chopped 1 clove garlic, chopped 2 pounds ground pork 2 medium tomatoes, peeled, seeded, 1 large, firm banana, and chopped (I use canned ones) peeled and sliced, or 1 plantain (defintely use plantain if you can Salt get it) 1 tart green apple, peeled, cored, Freshly ground pepper and chopped Butter 1/4 cup raisins Flour 1/4 cup toasted, slivered almonds Chicken stock Dry white wine Heat the lard in a very large skillet, and fry the onion and garlic until the onion is transparent. Add the pork and fry until nicely brown, stirring constantly. Add the plantain, apple, raisins, almonds, and chiles. Drain off any excess fat; then mix in the tomatoes well. Add salt and pepper to taste. Cook for a few more minutes. Cool mixture before stuffing the turkey with it. Place the stuffed turkey, breast side up, on a rack in a roasting pan, and cover the bird with two layers of cheesecloth soaked in melted butter. Roast in a preheated 325 degree F. oven for 2 - 2 1/2 hours [follow times on turkey wrapper for larger bird], or until turkey is cooked, basting several times right through the cheesecloth with pan drippings or melted butter. Make a gravy with the pan drippings, just enough flour to thicken slightly, and a mixture of half stock and half wine. Season to taste with salt and pepper. Serves 6 to 8. -- --- Richard |
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Stuffed Turkey
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