Pavo Relleno

Name: Pavo Relleno (Stuffed Turkey)
Yield: Serves 8 to 10
Cuisine: Puerto Rico
Ingredients: ¼ teaspoon freshly ground pepper; 1 lb. lean boneless pork, minced; 3 tablespoons olive oil; 1 tablespoon cider vinegar; 1 medium onion, finely chopped; 4 tablespoons blanched almonds, coarsely chopped; ½ lb. firm white bread; 2 tablespoons vegetable oil; 4 oz. unsalted butter, melted; 3 tablespoons salt; Salt, freshly ground pepper to taste; 1 teaspoon finely crumbled bay leaf; 6 tablespoons dry sherry; ¾ lb. lean, boneless ham, coarsely chopped; 8-9 lb. ready-to-cook turkey; ½ pint chicken stock; 2 oz. butter; 3 cloves garlic, crushed

Stuffed Turkey

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

3 tablespoons salt
3 cloves garlic, crushed
¼ teaspoon

Americas
Puerto Rico
Main course
Caribbean

Method

Mix salt, garlic, pepper, oil and vinegar together and rub the bird thoroughly, inside and out. Cover loosely with foil and refrigerate for at least 8 hours, or overnight.

Cut the crusts off the bread and tear it into ½-inch pieces. Place bread in a large bowl and pour the chicken stock over it. Mix well and set aside.

Heat the 2