Turkey Cuban Style - Gourmet Corner Delicious Recipes!

Here is yet another international recipe compliments of the Gourmet Corner and Amelia Barreto. This recipe is actually one of her personal favorites which her family has enjoyed for many years. This delicious Turkey Cuban Style recipe first appeared in Southern Living Magazine in November of 1997. Enjoy!

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My family loves the traditional American holiday meals, but we always add a Cuban twist. For instance, my stuffing ... is a rich mixture of veal, ham, raisins, apples, and walnuts." Amelia came from Cuba at age 20. The flavors of home are part of every celebration. You'll always find white rice and black beans on Amelia's table.

Ingredients:
1 10 to 12 pound turkey
2 tablespoon salt
1 Tablespoon pepper
1/3 cup balsamic vinegar
1 tablespoon minced fresh garlic
2 tablespoon olive oil
2/3 cup butter
1+1/2 cups chopped onion
1 pound ground veal
1/2 pound ground boiled ham
6 white bread slices
1 cup milk
1 large egg, lightly beaten
1 cup chopped peeled apple
1 Tablespoon cajun seasoning
1 teaspoon salt
1 cup prunes seedless
1/2 cup chopped walnuts
1/2 cup mince fresh parsley
1+1/2 cup sweet vermouth
1/2 cup honey

Garnishes: fresh parsley springs,kumquat leaves or other green leaves, kumquats or green grapes

Directions:
1. Remove giblets and neck from turkey, and reserve for another use. Rinse turkey with cold water, and pat dry.

2. Place turkey in a shallow dish. Stir together 2 tablespoons salt and next 4 ingredients; pour over turkey. Cover and chill at least 6 hours.

3. Melt butter in a large skillet; add 1/2 cup onion, and saute until tender. Add veal and ham; cook over medium heat, stirring often, 5 minutes. Remove from heat.

4. Remove crusts from bread, and discard; crumble bread. Combine breadcrumbs, milk, and egg in a large bowl; stir in apple and next 6 ingredients. Stir in onion mixture. Remove turkey from refrigerator, and brush cavity with oil mixture. Spoon stuffing into cavity; truss turkey using string. Lift wingtips up and over back, and tuck them under bird. Place turkey, breast side up, into a large roasting pan.

5. Cover turkey with aluminum foil, and bake at 400.deg. for 30 minutes. Reduce heat to 350 deg. and bake 2 hours, basting occasionally with pan drippings.

6. Process remaining 1 cup onion, vermouth, and honey in a blender until smooth. Pour mixture over turkey, and bake 1 more hour or until meat thermometer inserted into turkey thigh reaches 180 deg. and stuffing reaches 165 deg.

Broil (with electric oven door partially open) until golden. Garnish, if desired. Yield: 10 to 12 servings.

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