Roasted Turkey

Name: Roasted Turkey
Yield: 16
Ingredients: For the escaldado; 4 cloves of garlic, minced; 1 large onion, chopped; 1/4 cup of olive oil; 1 small turkey, roasted and cut into pieces or leftover turkey (including bones); 1 kg of smoked sausage, cut into large chunks; 4 liters of chicken broth; 4 large potatoes; 4 large carrots; 500g of sweet potato; 2 chayotes, peeled and cut in half lengthwise; 1 medium-sized cabbage, cut into four pieces; 1 onion; 4 bananas from the ground; 1/2 pepper; 1 bunch of parsley without the tough part of the stem; 500g of abobora, cut into pieces; 500g of jiló, cut into pieces; 500g of okra, cut into pieces; 8 hard-boiled eggs; Salt to taste; For the pirão; 2 1/2 cups of cassava flour; For the sauce; 1 small onion, chopped; 2 tablespoons of parsley; 1 finger-shaped hot pepper; 2 tablespoons of olive oil; 3 tablespoons of vinegar

1
For the escaldado
2
4 cloves of garlic, minced
3
1 large onion, chopped
4
1/4 cup of olive oil
5
1 small turkey, roasted and cut into pieces or leftover turkey (including bones)
6
1 kg of smoked sausage, cut into large chunks
7
4 liters of chicken broth
8
4 large potatoes
9
4 large carrots
10
500g of sweet potato
11
2 chayotes, peeled and cut in half lengthwise
12
1 medium-sized cabbage, cut into four pieces
13
1 onion
14
4 bananas from the ground
15
1/2 pepper
16
1 bunch of parsley without the tough part of the stem
17
500g of abobora, cut into pieces
18
500g of jiló, cut into pieces
19
500g of okra, cut into pieces
20
8 hard-boiled eggs
21
Salt to taste
22
For the pirão
23
2 1/2 cups of cassava flour
24
For the sauce
25
1 small onion, chopped
26
2 tablespoons of parsley
27
1 finger-shaped hot pepper
28
2 tablespoons of olive oil
29
3 tablespoons of vinegar

Ingredients

1
For the escaldado
2
4 cloves of garlic, minced
3
1 large onion, chopped
4
1/4 cup of olive oil
5
1 small turkey, roasted and cut into pieces or leftover turkey (including bones)
6
1 kg of smoked sausage, cut into large chunks
7
4 liters of chicken broth
8
4 large potatoes
9
4 large carrots
10
500g of sweet potato
11
2 chayotes, peeled and cut in half lengthwise
12
1 medium-sized cabbage, cut into four pieces
13
1 onion
14
4 bananas from the ground
15
1/2 pepper
16
1 bunch of parsley without the tough part of the stem
17
500g of abobora, cut into pieces
18
500g of jiló, cut into pieces
19
500g of okra, cut into pieces
20
8 hard-boiled eggs
21
Salt to taste
22
For the pirão
23
2 1/2 cups of cassava flour
24
For the sauce
25
1 small onion, chopped
26
2 tablespoons of parsley
27
1 finger-shaped hot pepper
28
2 tablespoons of olive oil
29
3 tablespoons of vinegar

Directions

1
In a large pot, sauté the garlic and onion in olive oil until they start to brown
2
Add the turkey pieces, sausage, and chicken broth
3
Bring to a boil, then cover and simmer for 20 minutes
4
Add the potatoes, carrots, and sweet potato
5
Cook for an additional 10 minutes or until they're tender
6
Add the remaining ingredients except for the eggs
7
Season with salt and cook until the vegetables are tender
8
With a slotted spoon, remove the meat, sausage, banana, and vegetables from the pot and divide them into serving portions
9
Place the hard-boiled eggs on top and drizzle with some of the cooking broth
10
Keep warm
11
Prepare the pirão: gradually add the cassava flour to the remaining cooking broth while constantly stirring; about 2 liters
12
Season with salt and cook over low heat, stirring constantly, until bubbles start to form
13
Prepare the sauce by blending all the ingredients in a blender
14
Season with salt
15
Serve the escaldado and pirão together in a bowl
16
Serve warm
17
Note: If there's little turkey left, enrich the escaldado with 500g of beef jerky, 300g of smoked bacon, and 2 kg of pork or beef bones
18
The escaldado can be prepared in two pots
19
To do this, place half the meat, seasoning, and broth in each pot.