Name: Picadillo-Stuffed Turkey
Ingredients: === PICADILLO STUFFING ===; 1/4 c Oil; 1 1/2 lb Lean ground pork; 1 tb Salt; 1 c Onion; chopped fine; 6 Pimento-stuffed green olives; 2 tb Capers; minced; 1 Jar Chopped pimentos - (4 oz); with liquid; 1/2 c Seedless raisins; 2 c Applesauce; 3 Hard-boiled eggs; chopped; === TURKEY ===; 2 qt Water; 1/2 c Vinegar; plus; 2 tb Vinegar; 12 lb Turkey; 1/4 c Lemon juice; 1/4 c Salt; Butter; softened; 12 Garlic cloves; pureed; 1/2 ts Fresh ground pepper; 1 1/2 ts Ground oregano; 1/2 ts Poultry seasoning; 1/4 c Olive oil; 6 1/2 c Picadillo Stuffing; Oil or melted butter; 2 c Giblet stock or water; 1 Onion; chopped

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		La, Times	12	servings

INGREDIENTS

		=== PICADILLO STUFFING ===
1/4	c	Oil
1 1/2	lb	Lean ground pork
1	tb	Salt
1	c	Onion; chopped fine
6		Pimento-stuffed green olives
2	tb	Capers; minced
1		Jar Chopped pimentos – (4 oz); with liquid
1/2	c	Seedless raisins
2	c	Applesauce
3		Hard-boiled eggs; chopped
		=== TURKEY ===
2	qt	Water
1/2	c	Vinegar; plus
2	tb	Vinegar
12	lb	Turkey
1/4	c	Lemon juice
1/4	c	Salt
		Butter; softened
12		Garlic cloves; pureed
1/2	ts	Fresh ground pepper
1 1/2	ts	Ground oregano
1/2	ts	Poultry seasoning
1/4	c	Olive oil
6 1/2	c	Picadillo Stuffing
		Oil or melted butter
2	c	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 v2.0l.

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