1/2 cup (chicken) of vegetable broth
1/2 cup melted butter
1/2 cup corn syrup
1 turkey
1 cup (chicken) of orange juice
Stuffing:
11 oz bacon cut into cubes
1 large onion, cut into cubes
4 tablespoons mayonnaise
2 red apples, cut into cubes
2 mangos, cut into cubes
1 1/2 cups cornmeal toasted bread crumbs
2 tablespoons chopped fresh cilantro
1/2 cup chopped pecans
1/2 cup black olive tapenade
Salt and pepper to taste
1/2 cup (chicken) of vegetable broth
1/2 cup melted butter
1/2 cup corn syrup
1 turkey
1 cup (chicken) of orange juice
Stuffing:
11 oz bacon cut into cubes
1 large onion, cut into cubes
4 tablespoons mayonnaise
2 red apples, cut into cubes
2 mangos, cut into cubes
1 1/2 cups cornmeal toasted bread crumbs
2 tablespoons chopped fresh cilantro
1/2 cup chopped pecans
1/2 cup black olive tapenade
Salt and pepper to taste
1
In a bowl, mix the vegetable broth, butter, and corn syrup
2
Rub the turkey with the mixture that contains the broth and pour out the orange juice
Cover the bird with aluminum foil and bake in the oven for 1 hour and 30 minutes, basting occasionally with the roasting pan juices
After removing the foil, let the turkey brown a little
3
Stuffing: In a pan, fry the bacon in its own fat
Add the onion, apple, and mango and sauté for three minutes
4
Add the mayonnaise and cornmeal bread crumbs
Mix well and remove from heat
5
Combine the salsa, pecans, black olive tapenade, salt, and pepper
6
Assembly: Place the turkey in a baking dish and spread the stuffing
Garnish with mango slices.
