A Cuba-inspired dish that is innovative, delicious with a cook-at-home recipe, and gives you a restaurant-style dinner experience at home.
Directions
1
Preheat oven to 375º with the rack at the lowest setting
2
Heat oil in a large skillet over medium-high heat. Add ground meats, breaking up large pieces with a spoon. Season to taste with kosher salt and pepper; add tomatoes and onions
3
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
4
Spoon the hot stuffing mixture into the turkey cavity*, using any leftovers to stuff the neck cavity. Secure legs with butcher’s string
5
Place turkey in a large roasting pan. Mix wine with orange juice and pour over the entire bird. Sprinkle turkey with 1 Tbsp. of the kosher salt
6
Roast turkey in the oven, basting every 30 min. and then rotate the 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
7
Cook until the skin is a deep golden brown and internal temperature of the meat at the thickest part of breast reaches 165º, about 3 to 4 hours
8
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
