from CUISINE LATINA by Michelle Bernstein. Copyright 2008 by Michelle Bernstein. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
|1 10-12 lb. turkey (Amish, if available)||1 Spanish onion, diced into 1/4 inch pieces|
|1 lb. plus 1 Tbsp. butter||3 garlic cloves, crushed|
|2 cups olive oil||turkey livers from the turkey, chopped|
|12 garlic cloves, chopped fine||1 Tbsp. fresh thyme, chopped|
|5 oranges, juiced||2 Tbsp. fresh Italian parsley, chopped|
|4 limes, juiced||1/4 cup brandy or dry white wine|
|1 tsp. ground cumin||1 cup heavy cream|
|1 cup cilantro, chopped||2 1/2 cups day-old bread, diced small|
|3 chorizo sausages, diced into 1/4 inch pieces|
In a saucepan on medium heat, heat 2 cups olive oil.
Add the garlic and keeping moving the pan until the garlic turns golden brown. Immediately add salt, pepper, orange and lime juice, cumin and cilantro. Remove from the heat and set aside until it cools to room temperature.
With your hands, separate the skin from the turkey, being very delicate. Place butter under the skin, especially around the breast meat.
Place in a plastic bag and cover with mojo. Place in the refrigerator for about 24 to 48 hours in advance.
To make the stuffing, toast the bread in an oven at 200 degrees on a sheet pan for 10 minutes or until crisp.
On medium heat, render chorizo in a large sauté pan, add butter and onions, cook until soft.
Add garlic, livers, herbs and brandy or wine. Reduce by half.
Add cream and reduce by half.
Toss bread into mixture, allow to cool.
Stuff into turkey just before roasting. Remove turkey from the bag. Remove any marinade left on the turkey. Fill with stuffing.
Roast in a 350 degree oven for 3 to 4 hours or until cooked through and golden. Baste 4 to 5 times during cooking.
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