Hen Turkey with Creole Stuffing (Pavita Rellena a la Criolla)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 slices firm white bread milk 2 tablespoons butter
1 medium onion, finely chopped 2 pounds sausage meat 1 bay leaf, crumbled
1 teaspoon oregano 1 tablespoon parsley, finely chopped 2 hardboiled eggs, finely chopped
3 tablespoons pitted green olives, chopped 2 cups pitted, peeled, and chopped peaches salt, freshly ground pepper
3 eggs, lightly beaten 10 to 12 pound turkey, preferably a hen turkey olive oil
butter for basting



1 Soak the bread in milk, squeeze out, and fluff. In a saucepan heat the butter and saute the onion until it is golden. Add the sausage meat and cook until it has lost all its color, mashing with a fork to break it up. Remove the saucepan from the heat. Add the bread, herbs, hardboiled eggs, olives, and peaches. Season to taste with salt and a generous amount of pepper. Stir in the lightly beaten eggs. Stuff the bird with the mixture and truss it in the usual way. Rub the bird all over with olive oil and bake in a preheated moderate (325 F.) oven for 3 to 3-1/2 hours, or until it is done. Baste every 30 minutes with 1/2 cup melted butter and when this is used up, the drippings in the pan. If necessary, use a little more butter. If any dressing is left over, bake it separately in a foil-covered container. If liked, make a gravy by simmering the giblets and neck in water to make 3 cups of stock, stir 4 tablespoons flour into 4 tablespoons fat from the roasting pan, add the stock, and cook, stirring, until the gravy is thickened.

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