Boned Turkey Stuffed with Truffles

Name: Boned Turkey Stuffed with Truffles (Pavo Trufado)
Cuisine: Puerto Rican
Ingredients: 2 cans (1¼ ounce each) truffles; ½ pound liverwurst; ¼ teaspoon ground pepper; 1 tablespoon vinegar; 2 cups bread or cracker crumbs; 2 cups bread or cracker crumbs; 2 medium onions, peeled and finely chopped; 5 eggs; ¼ pound butter; ½ pound lean cured ham; 4½ teaspoons salt; ¼ cup olive oil; ½ cup tomato sauce; 4 cloves garlic, peeled and finely chopped; 1 tablespoon salt; 3 pounds lean pork meat; 1 10 to 12-pound dressed-weight turkey

Pavo Trufado

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

(A full-grown turkey should be used for this recipe, since a young turkey is too tender.)

Ingredients

A

1 10 to 12-pound dressed-weight turkey

Americas
Main course
Puerto Rico
Caribbean

Method

Make a deep cut along the backbone of the turkey. Reserve heart, liver, and gizzard.
Loosen and remove the skin carefully from the turkey, beginning with the part where the first cut was made. Be careful not to tear the skin. Use a small and very sharp knife. Cut the legs and wings at the joints, being careful not to splinter the bones, and