This unusual stuffing for your holiday bird is from Karen Felician of Maraval. Turkeys, imported from the United States, have become highly popular fare for Christmas and Easter in Trinidad & Tobago. This recipe makes enough stuffing for a 15-pound turkey.
2 fresh pimiento peppers, stemmed and finely chopped; or 2tablespoons finely chopped jarred pimientos; or 1teaspoonpaprika
Turkey giblets, finely chopped (optional)
2teaspoonsHunt’s ketchup, or 2teaspoons other brand ketchup mixed with ½teaspoonsugar
Place the chataignes in a large pot with water to cover and bring to a boil. Simmer until soft, about 30 minutes. Remove from the pan and peel.
Cut the chataignes in half and dig out the seeds. Peel the seeds and set aside. Cut the chataigne flesh into chunks and place in the bowl of a food processor with the peeled seeds, green seasoning, and Maggi seasoning. Pulse to a coarse meal about the consistency of wet sand.
Heat the oil in a heavy-bottomed pot and add the onion and sauté until translucent. Add the garlic and pimientos and fry for 30 seconds more and then add the giblets, if using.
Add the butter to the onion mixture and heat until the butter melts. Stir in the chataigne mixture. Add the ketchup, soy sauce, raisins, and ¼ cup of water. Mix well and cook, stirring often, until all the liquid is absorbed, about 15 minutes. Cool completely.
Use this mixture to stuff a turkey following the same directions for bread stuffing. This stuffing can also be baked separately in a lightly greased casserole dish, covered with aluminum foil at 350°F for 30 minutes.