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Peruvian Style Turkey and Stuffing

Peruvian Style Turkey Recipe

“The turkey is a celebratory bird in Peru,” says Costanera chef owner Juan Placencia. “Many years ago, the turkeys would be seasoned at home and then taken to the local bakery to be cooked in their large, hot ovens.”

 

 

A native of Lima, Peru, Juan Placencia moved to the U.S. at the age of two  His passion for cooking led him to obtain a degree from Culinary Institute of America, and the opening his own Montclair, N.J. restaurant, Costanera Cocina Peruana.


Ingredients
For the Turkey
1
whole turkey, giblets and neck removed
1/4
cup
fresh lime juice
3
tablespoons
Aji Panca paste
1
stick
butter, softened
1
tablespoon
good mustard
*
sea salt and black pepper, to taste
For the Gravy
1/4
cup
port wine
For the Stuffing
1/8
cup
pitted prunes, roughly chopped
1/4
cup
raisins, roughly chopped
1/4
cup
dried apple rings, roughly chopped
1/4
cup
fresh ripe pears, roughly chopped
1/2
cup
diced yellow onions
1/2
cup
nuts, chopped (almonds, brasilnuts, pecans, walnuts, chestnuts or a combination of these)
2
chorizo pork sausages, casings removed and chopped
4
cloves
garlic, minced
3
cups
cooked rice
*
Salt and pepper, to taste
Directions
Rinse and pat turkey dry.
Combine lime juice, salt pepper and aji panca until forming a paste.
Rub mixture evenly on the turkey making sure to coat the interior of the cavity.
Let rest overnight in the refrigerator uncovered. This will allow the skin to dry out slightly and yield a crisper, browner finish.
To make stuffing: In a saute pan, heat up a couple of tablespoons of vegetable oil and sweat the onions and garlic until translucent.
Add the sausage and brown. Add the fruit, nuts and rice and cook until the fruit begins to soften. Set aside.
Heat your oven to 350°F
Use the giblets to make a small pot of broth by simply simmering them in water skimming the surface of any foam that forms at the top.
Once cooked for about an hour, strain the solids and reserve about 2 to 3 cups of liquid.
Stuff the turkey with the fruit, chorizo and rice stuffing making sure to close the cavity with skewers or toothpicks to prevent stuffing from coming out during roasting.
Place bird uncovered in a roasting pan with a rack in the oven. If the skin begins to brown too quickly during the first hour, loosely cover with aluminum foil.
Typically, the bird should cook for 12 minutes per pound. In the last 20 minutes of cooking baste the turkey with the melted butter.
Once cooked, set the turkey out of the oven, cover with foil and let rest for at least 15 to 30 minutes.
To make the sauce: While the turkey is resting, pour out the drippings from the bottom of the roasting pan into a skillet. Skim off the excess fat and bring the juice to a simmer.
Add the port wine and let reduce until the alcohol has cooked off.
Add the turkey broth made with the giblets and reduce by half.
Thicken with cornstarch if necessary and adjust seasoning. Serve.

The base number of servings for this recipe is 8
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