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Pavo Relleno (mexican Stuffed Turkey)

  • 6 to 8-pound turkey
  • 2 tablespoons lard or butter
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 2 pounds ground pork
  • 1 large, firm banana, peeled and sliced, or 1 plantain
  • 1 tart green apple, peeled, cored, and chopped
  • 1/4 cup raisins
  • 1/4 cup toasted, slivered almonds
  • Dry white wine
  • 1 or 2 jalapeno chiles, deseeded, rinsed, and chopped
  • 2 medium tomatoes, peeled, seeded, and chopped
  • Salt
  • Freshly ground pepper
  • Butter
  • Flour
  • Chicken stock

Heat the lard in a very large 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 1/2 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.

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