| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Brazilian |
|
8 |
Servings |
INGREDIENTS
| 1 |
|
Turkey with Giblets; About 12-lb. |
|
|
Salt and freshly ground Black Pepper to Taste |
| 6 |
|
Cloves Garlic; minced |
| 1 |
ts |
Prepared Mustard |
| 1 |
tb |
Worcestershire Sauce |
| 1 |
c |
Olive Oil |
| 1/2 |
c |
Vinegar |
| 1 |
|
Lime ; Juice of |
| 1 |
|
Bottle of Champagne |
| 2 |
c |
Water |
| 2 |
|
Bay Leaves |
| 2 |
lg |
Onions; sliced |
| 1/2 |
c |
Scallions; (Green Onions), chopped |
| 1/2 |
c |
Fresh Parsley; chopped |
|
|
Turkey Giblets |
| 1 |
lg |
Onion; chopped |
| 2 |
tb |
Butter |
| 1/4 |
lb |
Raisins |
| 1 |
cn |
Peaches in Light Syrup; well-drained and chopped |
| 1/2 |
lb |
Prunes; chopped |
|
|
Farinha de Mandioca; (Manioc Meal) |
|
|
Salt and freshly ground Black Pepper to Taste |
| 4 |
|
Hard-cooked Eggs; chopped |
| 1 |
tb |
Scallions; (Green Onion), chopped |
| 1 |
tb |
Fresh Parsley; chopped |
|
|
Additional Butter |
| 8 |
|
Bacon strips |
| 1 |
cn |
Halved Peaches in Light Syrup; well drained |
| 1/2 |
lb |
Pitted Prunes |
INSTRUCTIONS
TURKEY AND MARINADE
DRESSING
GARNISH
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
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