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Holiday Turkey with Picadillo Stuffing Recipe

  • Makes 12 – 15 Servings
  • Hands-On Time: 30 Min.
  • Total Time: 5 Hours

Ingredients:

    Directions:

    • Preheat oven to 375º with rack at lowest setting
    • Heat oil in a large skillet over medium-high heat. Add ground meats, breaking up large pieces with spoon. Season to taste with kosher salt and pepper; add tomatoes, and onions
    • Cook, stirring, until meat starts to brown, about 5 min. Add olives, raisins, beef broth, almonds, bay leaves, thyme and oregano, mixing well. Continue cooking, stirring occasionally, until liquid evaporates, about 10 min.
    • Spoon the hot stuffing mixture into the turkey cavity*, using any leftovers to stuff the neck cavity. Secure legs with butcher’s string
    • Place turkey in a large roasting pan. Mix wine with orange juice and pour over entire bird. Sprinkle turkey with 1 Tbsp. of the kosher salt
    • Roast turkey in oven, basting every 30 min. and then rotate bird to ensure even cooking. NOTE: If skin starts to get too dark before the meat is cooked through, loosely cover the turkey with aluminum foil
    • Cook until skin is a deep golden brown and internal temperature of meat at thickest part of breast reaches 165º, about 3 to 4 hours
    • Remove turkey from oven. Remove the string and spoon stuffing into a serving dish, discarding bay leaves; keep warm. Loosely tent turkey with foil; let rest at least 30 min before carving

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