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Holiday Turkey with Picadillo Stuffing

A Cuba-inspired dish that is innovative, delicious with a cook-at-home recipe, and gives you a restaurant-style dinner experience at home.
Makes 15 Servings
Hands-On Time: 
Total Time: 
Preheat oven to 375º with the rack at the lowest setting
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
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 the entire bird. Sprinkle turkey with 1 Tbsp. of the kosher salt
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
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
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