1 turkey about 4 kg
Stuffing:
250 g of salted pork
1/2 cup of chopped parsley
1/2 cup of grated carrots
1/2 cup of chopped onion
1/2 cup of chopped turnip
Salt and pepper
4 cups of water or chicken broth
Stuffing:
3 cups of salted pork, cut into cubes
2 cups of boiling water
2/3 cup of grated onion
1/2 to 1 cup of margarine, fat or oil
2 tablespoons of chopped fresh thyme
8 cups of breadcrumbs
2 1/4 teaspoons of salt
3/4 teaspoon of black pepper
3 cans of green corn
1 turkey about 4 kg
Stuffing:
250 g of salted pork
1/2 cup of chopped parsley
1/2 cup of grated carrots
1/2 cup of chopped onion
1/2 cup of chopped turnip
Salt and pepper
4 cups of water or chicken broth
Stuffing:
3 cups of salted pork, cut into cubes
2 cups of boiling water
2/3 cup of grated onion
1/2 to 1 cup of margarine, fat or oil
2 tablespoons of chopped fresh thyme
8 cups of breadcrumbs
2 1/4 teaspoons of salt
3/4 teaspoon of black pepper
3 cans of green corn
Stuff the turkey with one of the recipes and tie the legs together tightly
Place slices of salted pork on the breast and legs, and cover with aluminum foil, securing it with twine around the body
In a large roasting pan, place slices of pork and all the chopped vegetables
Place the turkey in the roasting pan with the breast side up and sprinkle with salt and pepper
Cover the roasting pan well and roast at a moderate temperature for 50 minutes per kilo
After the first 30 minutes, add the broth or water
For the last half hour, remove the lid and foil, as well as the pork
Stuffing:
Cook the salted pork in boiling water until it is soft, about 15 to 20 minutes
Sauté the onion in butter until it is translucent
Add the remaining ingredients with the salted pork
Stuff the turkey with this mixture and sew the opening shut so the filling doesn't spill out
It's a desire to eat an entire turkey, but not always possible
So we'll make good use of what's left over to create new delight.
