Recipe - Pavo Relleno (Stuffed Turkey)

6 To 8lb turkey
(double for a larger bird)
Stuffing:
2 tablespoon Lard (I use butter)
1 Onion, finely chopped
1 cl Garlic, chopped
2 pound Ground pork
1 lg Firm banana, peeled and
cut or sliced up , or 1 plantain
(defintely use plantain if
you can get it)
1 Tart green apple, peeled,
cored, and chopped
One fourth cup Raisins
One fourth cup Toasted, slivered almonds
Dry white wine
1 Or 2 jalapeno chiles, seeded
rinsed, and chopped
2 md Tomatoes, peeled, seeded,
and chopped (canned ok)
Salt
Freshly ground pepper
Butter
Flour
Chicken stock

Heat the lard in a very lg skillet, and fry the onion and garlic until the
onion is transparent. Add the pork and fry until nicely brown, stirring
constantly. Add the plantain, apple, raisins, almonds, and chiles. Drain
off any excess fat; then mix in the tomatoes well. Add salt and pepper to
taste. Cook for a few more minutes. Cool mixture before stuffing the
turkey with it. Place the stuffed turkey, breast side up, on a rack in a
roasting pan, and cover the bird with two layers of cheesecloth soaked in
melted butter. Roast in a preheated 325 degree F. oven for 2 2 One half hours
[follow times on turkey wrapper for larger bird], or until turkey is
cooked, basting several times right through the cheesecloth with pan
drippings or melted butter. Make a gravy with the pan drippings, just
enough flour to thicken slightly, and a mixture of half stock and half
wine. Season to taste with salt and pepper. Serves 6 to 8.

Posted to MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 14,
98