Stuffed Turkey, Brazilian Style (Peru'a` Brasileira)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 turkey, 10 to 12 pounds salt 1/2 pound pork
3 slices ham turkey giblets 1 tablespoon chopped parsley
1 tablespoon chopped chives 2 tablespoons oil 1 small onion, chopped
1 clove garlic, minced 1 teaspoon salt 1 teaspoon dried hot pepper
3 hard-cooked eggs, diced 4 slices white bread 1/2 cup white wine
3 tablespoons butter 2 tablespoons dry bread crumbs 3 slices bacon



1 Prepare the turkey, rub with salt. Chop the pork, ham, and giblets and cook in a refogado of parsley, chives, oil, onion, garlic, salt, and pepper, until tender. Add the hard-cooked eggs. Soak bread in wine and add to the refogado along with 1 tablespoon butter and the dry bread crumbs. Mix thoroughly. Stuff the turkey with the mixture and sew up. Cover breast with bacon slices, spread with butter, and wrap in aluminum foil. Roast for 3-1/2 to 4 ours at 375 degrees, or until prefectly tender. You may add chestnuts to the stuffing if you like. Serve with Sarrabulho.

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