Stuffed Roast Turkey

Name: Stuffed Roast Turkey (Pavo Relleno al Horno)
Cuisine: Puerto Rican
Ingredients: 4 hard-cooked eggs, coarsely chopped; 2 tablespoons lard or vegetable oil; 1 can (1 pound) applesauce; 1 tablespoon sugar; ¼ cup fat; 3 cups liquid; ¼ cup flour; 1 can (7 ounces) pimientos, chopped in their juice; 18 dried prunes, pitted and chopped; 8 olives, stuffed with pimientos; 8 olives, stuffed with pimientos; ½ cup seeded raisins; 1 teaspoon capers; 2 tablespoons lard or vegetable oil; 1 tablespoon salt; 1 peppercorn (whole black pepper), crush and mix in a mortar; ¼ teaspoon whole dried orégano, crush and mix in a mortar; 1 teaspoon salt, crush and mix in a mortar; 1 teaspoon olive oil, crush and mix in a mortar; ½ teaspoon vinegar, crush and mix in a mortar; 1½ pounds lean ground beef; Turkey giblets (optional), ground or finely chopped; ⅓ cup onions, ground or finely chopped; 10 to 12 pounds dressed-weight turkey; Basic seasoning for one pound of dressed-weight turkey; (Multiply the following seasoning by the weight in pounds of the dressed-weight turkey); 1 small clove garlic, peeled, crush and mix in a mortar; 1 peppercorn (whole black pepper), crush and mix in a mortar

Pavo Relleno al Horno

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

Turkey

10 to 12 pounds dressed-weight turkey

Americas
Main course
Puerto Rico
Caribbean

Method

Turkey

Wash turkey inside and out. Wipe dry and cut off neck and tip of wings. Reserve skin of neck to be used later as a “patch” to cover opening after turkey is stuffed. Wash giblets (heart, liver and gizzard), drain and wipe dry.

Ingredients

Turkey

Method

Turkey

Seasoning