Pavo Relleno (stuffed Turkey)

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Main, Poultry	1	Servings

INGREDIENTS

6		To 8-lb turkey
		double for a larger bird
		Stuffing:
2	T	Lard, I use butter
1		Onion, finely chopped
1		Garlic, chopped
2	lb	Ground pork
1		Firm banana, peeled and
		sliced or 1 plantain
		defintely use plantain if
		you can get it
1		Tart green apple, peeled
		cored and chopped
1/4	c	Raisins
1/4	c	Toasted, slivered almonds
		Dry white wine
1		Or 2 jalapeno chiles, seeded
		rinsed and chopped
2		Tomatoes, peeled seeded
		and chopped canned ok
		Salt
		Freshly ground pepper
		Butter
		Flour
		Chicken stock

INSTRUCTIONS

Heat the lard in a very lg 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.  Posted to MM-Recipes Digest  by
"jack lewis" <jlewis@bigsky.net> on  Aug 14, 98

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 12228 Calories From Fat: 8313 Total Fat: 933g Cholesterol: 2468.4mg Sodium: 21719.7mg Potassium: 4361.4mg Carbohydrates: 392.6g Fiber: 21.8g Sugar: 61.2g Protein: 456.2g