Peruvian Style Turkey and Stuffing

    Peruvian Style Turkey Recipe
    Costanera Cocina Peruana

    “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.

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    Ingredients
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    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
    Step 1
    Rinse and pat turkey dry.
    Step 2
    Combine lime juice, salt pepper and aji panca until forming a paste.
    Step 3
    Rub mixture evenly on the turkey making sure to coat the interior of the cavity.
    Step 4
    Let rest overnight in the refrigerator uncovered. This will allow the skin to dry out slightly and yield a crisper, browner finish.
    Step 5
    To make stuffing: In a saute pan, heat up a couple of tablespoons of vegetable oil and sweat the onions and garlic until translucent.
    Step 6
    Add the sausage and brown. Add the fruit, nuts and rice and cook until the fruit begins to soften. Set aside.
    Step 7
    Heat your oven to 350°F
    Step 8
    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.
    Step 9
    Once cooked for about an hour, strain the solids and reserve about 2 to 3 cups of liquid.
    Step 10
    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.
    Step 11
    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.
    Step 12
    Typically, the bird should cook for 12 minutes per pound. In the last 20 minutes of cooking baste the turkey with the melted butter.
    Step 13
    Once cooked, set the turkey out of the oven, cover with foil and let rest for at least 15 to 30 minutes.
    Step 14
    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.
    Step 15
    Add the port wine and let reduce until the alcohol has cooked off.
    Step 16
    Add the turkey broth made with the giblets and reduce by half.
    Step 17
    Thicken with cornstarch if necessary and adjust seasoning. Serve.
    Recipe Substitutions:
    If Aji Panca is not available, you can substitute paprika.

    Nutrition Facts

    Serving Size: 
    8 ounces
    Serving Per Recipe: 
    8
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    310 mins
    Prep Time: 
    40 mins
    Cook Time: 
    270 mins
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    The base number of servings for this recipe is 8
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