Stuffed Turkey Recipe
Ingredients
| Ground pork | 1 pound | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tomatoes, peeled, seeded, and chopped | ||
| 1 small green-tipped banana, peeled and chopped | ||
| 1 tart apple, peeled, cored, and chopped | ||
| Raisins | 1/4 Cup (16 tbs) | |
| Toasted slivered almonds | 2 Tablespoon | |
| 1 pickled jalapeno pepper, rinsed, seeded, and chopped | ||
| Salt | 1 1/2 Teaspoon | |
| Turkey | 1 8 Pound | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Chicken broth | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
In large skillet cook pork, onion, and garlic till meat is brown and onion is tender, stirring to break up any lumps.
Drain off excess fat.
Stir in tomatoes, banana, apple, raisins, almonds, chopped jalapeno pepper, and salt.
Cook and stir for two minutes.
Remove from heat; add salt and pepper to taste.
Cool slightly.
To stuff turkey, loosely spoon some of the stuffing into the neck cavity; pull the neck skin to the back of bird and fasten securely with a small skewer.
Lightly spoon remaining stuffing into the body cavity.
If opening has a band of skin across the tail, tuck drumsticks under band; if not, tie legs securely to tail.
Twist wing tips under back.
Place bird, breast side up, on a rack in a shallow roasting pan.
Brush with the melted butter or margarine.
Cover bird loosely with foil.
Roast in 325° oven for 4 to 4 1/2 hours or till done, brushing occasionally with butter.
After 3 hours, cut band of skin or string between legs so thighs will cook evenly.
Remove foil during last 45 minutes of cooking time.
Remove turkey to platter.
Let stand 15 minutes before carving.
Meanwhile, spoon excess fat from pan drippings; add chicken broth to remaining drippings to equal 2 cups.
Return to pan.
Stir wine into flour; stir into pan drippings.
Cook and stir till thickened and bubbly.
Pass with turkey.
Drain off excess fat.
Stir in tomatoes, banana, apple, raisins, almonds, chopped jalapeno pepper, and salt.
Cook and stir for two minutes.
Remove from heat; add salt and pepper to taste.
Cool slightly.
To stuff turkey, loosely spoon some of the stuffing into the neck cavity; pull the neck skin to the back of bird and fasten securely with a small skewer.
Lightly spoon remaining stuffing into the body cavity.
If opening has a band of skin across the tail, tuck drumsticks under band; if not, tie legs securely to tail.
Twist wing tips under back.
Place bird, breast side up, on a rack in a shallow roasting pan.
Brush with the melted butter or margarine.
Cover bird loosely with foil.
Roast in 325° oven for 4 to 4 1/2 hours or till done, brushing occasionally with butter.
After 3 hours, cut band of skin or string between legs so thighs will cook evenly.
Remove foil during last 45 minutes of cooking time.
Remove turkey to platter.
Let stand 15 minutes before carving.
Meanwhile, spoon excess fat from pan drippings; add chicken broth to remaining drippings to equal 2 cups.
Return to pan.
Stir wine into flour; stir into pan drippings.
Cook and stir till thickened and bubbly.
Pass with turkey.
Chef
