Thu, 15 Nov 2012 15:42:12 GMT
Latino-style stuffed turkey recipes for Thanksgiving

Turkey with almond stuffing

Turkey with almond stuffing (© © Lew Robertson - Photographer's Choice RF - Getty Images)
  • Turkey with almond stuffing (© © Lew Robertson - Photographer's Choice RF - Getty Images)
  • Turkey with avocado stuffing (© © Andrea Wyner - Taxi - Getty Images)
  • Turkey with cassava and beef stuffing (© © Flying Colours Ltd - Digital Vision - Getty Images)
  • Turkey with fig and fennel stuffing (© © Annabelle Breakey - Photodisc - Getty Images)
© Lew Robertson - Photographer's Choice RF - Getty ImagesShow Thumbnails
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For an 11- to 13-pound turkey


4 strips bacon
stock made with turkey giblets

For stuffing:

½ cup butter
2 onions, chopped
1 cup chopped smoked ham
½ cup bread crumbs

4 tablespoons chopped parsley

 ½ teaspoon dried thyme
4 tablespoons red wine
2 eggs
1/3 cup chopped almonds

salt and pepper to taste


Prepare the stuffing first. Place butter in a saucepan, add onions, and sauté until golden brown. Remove from heat and add the ham, bread crumbs, and other ingredients, stirring constantly. Add salt and pepper to taste. Clean the turkey inside and out, loosely pack the body and neck cavities with stuffing, and sew shut with a trussing needle and twine.

Place the turkey in an ovenproof baking dish. Arrange bacon strips over the breast. Cover with aluminum foil and roast in a preheated 325 degree oven for 3 ½ hours. Turn the turkey from time to time, basting it with giblet stock.

Remove aluminum foil and bacon and continue to roast for 15 to 30 minutes, until the entire turkey is soft and the breast is golden brown. Transfer turkey to a hot serving dish. Garnish with parsley sprigs and serve with traditional side dishes: bacon rolls, cocktail sausages, baked potatoes, and gravy made with drippings.

Nov 21, 2012 3:48PM
what so latino about this???????put some Jalapeno to make it Latine
Nov 21, 2012 4:33PM
I would never put Jamon con Wahlote, Por Que.  Where's the Mole or even the Gucamole.  How about a nice rub of chili power and garlic.  ¡Dios mío
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