Pavo Relleno de Cerdo, Carne y Hongos

Roasted Herbed Turkey with Mushroom and Meat Stuffing

Preparation info

  • Difficulty

    Medium

  • 12 to 14

    servings

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This recipe for roasted turkey is a delicious option at the holidays or any other special occasion, with enough Colombian flavor to whet anyone’s appetite and at the same time offer a healthy meal to guests. It is very simple to prepare because all the work is done the day before you roast it. The bird does not have to be basted, so you can enjoy time with your guests.

Ingredients

  • 1 (14-pound) whole turkey
  • 1 cup plain yogurt, plus more for gravy
  • 1 cup mixed fresh herbs (culantro/cimarrón, cilantro, and/or parsley)
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 bunch each parsley, scallions, and cilantro
  • 1 head garlic, peeled
  • cups chicken stock
  • ½ cup white wine Cornstarch

Mushroom and Meat Stuffing

  • ½ cup plain yogurt
  • ¼ cup Dijon mustard
  • 3 tablespoons olive oil
  • 3 tablespoons port wine
  • 2 tablespoons tiny capers
  • 2 tablespoons chopped green olives
  • 1 tablespoon fresh green peppercorns, ground
  • 2 teaspoons coarse salt
  • 1 pound lean ground beef
  • 1 pound lean ground pork
  • 1 pound whole button or cremini mushrooms
  • 2 large onions, cut in eighths
  • 2 red bell peppers, cut in eighths
  • ½ cup almonds

Method

One Day Before Cooking

  1. Defrost turkey if needed and wash it well inside and out with plenty of water.
  2. Place 1 cup yogurt, herbs, 1 teaspoon salt, and pepper in food processor and process for 30 seconds. Rub the mixture under the turkey’s skin and on the outside.
  3. Coarsely chop or process parsley, scallions, and cilantro with garlic cloves and 1 teaspoon of salt and some pepper. Spread into the bird’s cavity. Set the turkey in the refrigerator, covered, for 1 day.

Day of Cooking

  1. MAKE THE MUSHROOM AND MEAT STUFFING: Blend or process yogurt, mustard, olive oil, port wine, capers, olives, green peppercorns, and coarse salt. In a bowl combine the beef, pork, mushrooms, onions, red pepper, and almonds with the yogurt mixture. Place in a Ziploc bag and refrigerate until ready to cook.
  2. Remove turkey from the refrigerator 1 to 2 hours before roasting to reach room temperature. Preheat the oven to 325°F. If cooking the stuffing in the turkey, place the cold meat mixture inside the turkey belly and front at this point. Truss the turkey, tying the legs last. Place it on a rack in a roasting pan. Pour the stock and wine into the bottom of the pan.
  3. Roast for approximately 18 minutes per pound. Once the breasts start to brown lightly, place foil over them and continue to cook. The turkey is done when you pinch the thickest part of the thigh and the liquid runs clear and not pink. The internal temperature at the thigh of the bird should be 160° to 180°F. Let rest 30 minutes before carving and serving.
  4. If you are not cooking the stuffing in the turkey, transfer it with all the sauce to a large baking pan and roast for 40 to 45 minutes.
  5. While the turkey is resting, make the gravy: Remove all the fat from the juices in the roasting pan. Measure the liquid and place it in a saucepan. For each cup of liquid, add ½ teaspoon cornstarch mixed with 1 tablespoon yogurt. Cook to thicken, stirring occasionally, about 5 to 10 minutes. Taste and season with salt and pepper and serve with turkey and stuffing.