INGREDIENTS

INSTRUCTIONS

The Cook & Kitchen Staff are taking you to four different corners of
the world this season to serve up a variety of regional holiday
specialties. We're finishing our first Christmas recipe collection
with a taste of Brazil, where the holidays are a very festive time of
the year.  Today's recipe will be the featured main course in many
Brazilian  homes over the holidays. Whether served before Christmas Eve
Midnight  Mass, or on Christmas Day, today's recipe really marks only
the  beginning of the holidays in Brazil.  After Christmas, Brazilians
continue to celebrate the New Year, and  then the arrival of the Three
Kings on January 6th. The Eve of the  Epiphany brings a Portuguese
custom whereby children place their  shoes outdoors overnight, to be
filled with sweets by the passing  Magi. The finale to the holidays
typically means that street  decorations and tree trimmings are removed
. . .  Shortly thereafter, the big celebration of summer commences with
the  extravagant four-day, pre-Lenten celebration known to the world as
Carnival!  Rub the turkey inside and out with a paste made with the
salt, pepper,  garlic, mustard, and Worcestershire sauce. Place the
turkey in a  non-reactive pan and pour on olive oil, vinegar, lime
juice,  champagne, and water. Add bay leaves, onions, scallions, and
parsley.  Cover loosely with a large piece of plastic and place in the
refrigerator for 24 hours, occasionally dousing the turkey with the
liquid.  Cook the giblets thoroughly in water with a dash of salt and
pepper  over medium heat. Remove giblets from the liquid, chop into
small  pieces, and reserve.  In a large skillet over medium heat,
sauté chopped onion in butter  until golden brown. Add chopped giblets
and the raisins, and stir  well. Add chopped peaches and prunes and
stir again. Add farinha de  mandioca, enough to form a wet farofa
(blend of manioc meal). Add  salt and pepper, chopped eggs, scallions,
and parsley. Remove from  heat and reserve as stuffing for turkey.
Remove turkey from marinade and rub it well inside and out with
butter. Fill the turkey with the dressing and close the opening with
skewers. Reserve marinade for basting. Place turkey in a roasting  pan.
Crisscross bacon strips on top of turkey breast for flavor and
decoration.  Pour some of the marinade over the turkey. Cover turkey
loosely with  aluminum foil and roast the turkey in a 325-F degree oven
until a meat  thermometer inserted in the thickest part of the thigh
attains 180-F  degrees. continued in part 2

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 2260
Calories From Fat: 1119
Total Fat: 125.1g
Cholesterol: 906.1mg
Sodium: 1163.9mg
Potassium: 2941.7mg
Carbohydrates: 46g
Fiber: 7.4g
Sugar: 12.1g
Protein: 229.6g