Stuffed Turkey with Pecans

Several hours before baking the turkey, or the night before, soak it in a mixture of vinegar, olive oil, salt, pepper, chopped onion, fresh parsley, and white wine

Remove the turkey from the marinade before putting it in the oven

For the stuffing, make cuts on the surface of the pecans

Heat the olive oil, add the pecans, and cook over high heat for 3 minutes, stirring constantly

Drain and let cool

Remove the skin from half the pecans and chop them coarsely

Mash the rest of the pecans together with the chopped onion and beef broth. Reserve

Fry the chopped onion in butter until golden brown

Add the chopped linguica and cook, stirring constantly, for 5 minutes

Add the mashed pecans to the mixture and stir well

Soak the breadcrumbs in a little water or milk

Squeeze out any excess liquid and add it to the mixture

Add the cognac and mix well

Stuff the turkey with the mixture

Put the turkey in the oven in a greased roasting pan

Cover with several slices of bacon

At the beginning, cover the turkey with aluminum foil to prevent it from getting too dark

Baste occasionally with vinha-d'alhos or white wine.