1 turkey (5 kg)
Salt and black pepper to taste
1/2 cup of butter or margarine
8 slices of bacon
Stuffing:
500 g of pork linguiça
1 1/2 cups of chopped salted pork skin and leaves
3/4 cup of finely chopped onion
1/2 teaspoon of chopped fresh thyme
1 teaspoon of salt
4 cups of breadcrumbs
1 cup of dried cranberries, chopped
1 cup of pitted apricots, chopped
1 cup of chopped hazelnuts
3 eggs, lightly beaten
1/2 cup of grape or jaboticaba jelly
1 turkey (5 kg)
Salt and black pepper to taste
1/2 cup of butter or margarine
8 slices of bacon
Stuffing:
500 g of pork linguiça
1 1/2 cups of chopped salted pork skin and leaves
3/4 cup of finely chopped onion
1/2 teaspoon of chopped fresh thyme
1 teaspoon of salt
4 cups of breadcrumbs
1 cup of dried cranberries, chopped
1 cup of pitted apricots, chopped
1 cup of chopped hazelnuts
3 eggs, lightly beaten
1/2 cup of grape or jaboticaba jelly
Cook the linguiça without skin and mix well until it shreds
Add salt and onion and cook until they're soft, and add seasonings
Place the breadcrumbs in a large bowl and add the linguiça mixture
Add the fruits and nuts
Mix the eggs and jelly
Pour over the mixture and mix well
Clean and wash the turkey
Baste with salt and pepper
Stuff with the stuffing and close the cavity
Brush with butter or margarine
Cover with bacon slices
Cover with aluminum foil and put in the oven
Bake at moderate temperature (170°C) until it's soft
Remove the aluminum foil for the last 30 minutes to let the turkey brown
Dish serves approximately 10 people.
