Sheesh, seems like I do this each year. I have 7 to 9 people coming over Sunday evening for Thanksgiving dinner. I am doing a turkey (only problem is the stuffing recipe, which is listed below, is for a 6-8 lb turkey and I can't find one that small, and am having to ramp it up for a 14-16lb turkey). Thing is, I simply can't decide what the other sides should be to go with the turkey. One problem is that one of the guests I've discovered is a vegetarian who doesn't like vegetables or mushrooms. So, am having to work a bit on that. Will probably make cornbread, and the desert will be pumpkin pie with fresh whipped cream and a blackberry pie with vanilla ice cream. Ideas for my other items?
Oh yes, my turkey recipe:
Pavo Relleno
Stuffing
- 2 tablespoons lard or butter
- 1 onion, finely chopped
- 1 clove garlic, chopped
- 2 pounds ground pork
- 1 large, firm banana, peeled and sliced, or 1 plantain
- 1 tart green apple, peeled, cored, and chopped
- 1/4 cup raisins
- 1/4 cup toasted, slivered almonds
- 1 or 2 jalapeno chiles, deseeded, rinsed, and chopped
- 2 medium tomatoes, peeled, seeded, and chopped
- Salt
- Freshly ground pepper
- Butter
- Flour
- Chicken stock
- Dry white wine
Melt the lard or butter in skillet, and fry the onion and garlic till onion is transparent. Add the pork and fry until nicely brown, stirring constantly. Add the banana, apple, raisins, almonds, and chiles. Drain off any excess fat; then mix in the tomatoes. Add salt and pepper to taste. Cook for a few more minutes, cool, and stuff turkey with it.
Put turkey on rack, cover with two layers of cheescloth soaked in butter. Roast at 325 F over for 2 to 2 1/2 hours, or until cooked, basting several times right through the cheesecloth with pan drippings or melted butter.
Make a gravy with pan drippings, just enough flour to thicken, and a mixture of half stock and half wine. Season to taste with salt and pepper.
I eagerly await any suggestions.
LthrOttr |
