leftover turkey or 1 whole turkey
1 kg of calabresa sausage
turkey roasting juices where the turkey was roasted or 1 liter of chicken broth
4 large carrots
4 large potatoes
1/2 kg of sweet potato
2 chayotes
1 medium turnip
1 medium onion
7 hard-boiled eggs
4 plantains
1/2 pepper
plenty of fresh parsley
1 bunch of kale
1 large whole onion
1/2 kg of cabbage
1/2 kg of jicama
1/2 kg of squash
Sauce:
2 tablespoons of chopped onion
2 soup spoons of fresh thyme
1 finger pepper
2 soup spoons of olive oil
3 soup spoons of vinegar
leftover turkey or 1 whole turkey
1 kg of calabresa sausage
turkey roasting juices where the turkey was roasted or 1 liter of chicken broth
4 large carrots
4 large potatoes
1/2 kg of sweet potato
2 chayotes
1 medium turnip
1 medium onion
7 hard-boiled eggs
4 plantains
1/2 pepper
plenty of fresh parsley
1 bunch of kale
1 large whole onion
1/2 kg of cabbage
1/2 kg of jicama
1/2 kg of squash
Sauce:
2 tablespoons of chopped onion
2 soup spoons of fresh thyme
1 finger pepper
2 soup spoons of olive oil
3 soup spoons of vinegar
If the turkey is whole, reserve the most attractive pieces for garnishing the plate
Place the remaining turkey pieces in a large pot
Add sliced calabresa sausage and turkey roasting juices or, if lacking that, chicken broth, parsley
Let it simmer well
Keep adding the vegetables, starting with the hardest ones
The vegetables should be peeled
Remove only the toughest part of the kale stem and cook whole
Turnips can be cut into four pieces
Chayotes should be cut in half; cabbage, jicama, sweet potato, potato, carrot, and plantain can remain whole
Once the vegetables are cooked, add hard-boiled eggs, peeled, only to warm them up
Remove the vegetables with a skimmer, being careful not to break them apart
Assemble a platter and cover it with a bit of the cooking sauce
In a separate dish or terrine place the turkey and sausage pieces
Garnish with reserved turkey pieces and cover with remaining sauce
The strong accompanying sauce is simple
Just blend all ingredients in a liquidizer
This sauce is served separately, in a serving bowl
For the pipian, mix toasted cassava flour into the sauce left over from the pot and stir well
Add a bit of olive oil to give it a creamy consistency.
