You are here

Portuguese Turkey's picture
1 (15- to 18-lb) eviscerated turkey
1 slice (1/4 lb) uncooked ham Warm water
2 chopped onions
1 lb minced beef
3 tbs oil
1/2 lb smoked sausage, minced
1/4 cup dry bread crumbs
2 hard-cooked eggs, diced
1/2 cup sliced pitted olives
Salt, pepper
1/4 cup soft butter

Rinse turkey, then truss with cord and pin neck skin to the back with a skewer.
Leave the cavity open.
Set bird crosswise on a large length of cheesecloth and tie ends over the breast to form a sling.
Place on a rack in a large steamer (or use a deep roast pan with a cover).
To the pan add turkey giblets, ham and 1 inch warm water.
Cover, bring to a boil, then lower the heat and simmer for 2 1/2 hours.
Lift out bird; reserve broth.
Mince ham and giblets; set aside.
Make a stuffing by first sauteing onions and beef in heated oil for about 15 minutes; then add sausage, crumbs, ham and giblets.
Remove mixture from heat and stir in the eggs, olives and enough broth to moisten.
Season with salt and pepper.
Stuff the turkey and lace the opening with string.
Any leftover stuffing may be baked separately in a greased covered casserole.
Place bird in a large roast pan and spread generously with butter.
Roast at 325F for 3 or 4 hours depending on size until tender and brown, basting occasionally

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)
Portuguese Turkey Recipe