Parents Want to Know 101: My Favorite Thanksgiving Turkey Recipe: Picadillo-Stuffed Turkey with Orange-Tamarind Sauce

Tuesday, November 25, 2014

My Favorite Thanksgiving Turkey Recipe: Picadillo-Stuffed Turkey with Orange-Tamarind Sauce

By Sharon Rose

Picadillo-Stuffed Turkey with Orange-Tamarind Sauce

Happy Thanksgiving! Thanksgiving Day is just a few days away! I feel so joyful and grateful to be able to share a meal of Thanksgiving, prepared with love, with my extended family on Thanksgiving Day. I want to share with you, this Picadillo-Stuffed Turkey with Orange-Tamarind Sauce Recipe. This is my TURKEY RECIPE choice for my family Thanksgiving Day meal. You may want to try it! Families will soon gather at their dinner tables, with gratitude; the turkey, the center of attraction. Whatever your turkey recipe choice for your family, I wish you many blessings and, Bon Appetite!! Make it a special family day filled with gratitude and love!

"For many families, Thanksgiving means coming together with extended
family to celebrate the many blessings they have been given."

Picadillo-Stuffed Turkey with Orange-Tamarind Sauce

Ingredients:

1 Tbsp. oil

1 small onion, chopped

2 cloves garlic, minced

1 1/2 lb. ground pork

1 can (8 oz.) tomato sauce

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup raisins

1/2 cup PLANTERS Slivered Almonds, toasted

5 large navel oranges, divided

1 frozen turkey (15 lb.), thawed

1 pkg. (14 oz.) frozen tamarind pulp, thawed

1/2 cup sugar

4 1/2 tsp. cornstarch

1 Tbsp. butter

How to Prepare:

HEAT oven to 325ºF.

HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add pork; cook 5 min. or until no longer pink, stirring occasionally. Stir in tomato sauce; cook 2 min. Add stuffing mix, raisins, nuts and the juice of 2 oranges (about 1/2 cup); mix well. Cook 5 min. or until heated through, stirring frequently. Remove from heat. Cool 15 min. before stuffing the turkey.

REMOVE and discard neck and giblets from turkey cavities. Rinse turkey; drain well. Free legs from tucked position, but do not cut band of skin. Place turkey, breast-side up, in roasting pan. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Cut 1 orange into 8 slices; arrange over turkey. Cover breast loosely with foil to prevent over-browning.

BAKE 3 hours, basting occasionally with pan juices. Meanwhile, combine tamarind pulp, sugar and juice from remaining 2 oranges in saucepan. Remove foil; bake turkey 45 min. to 1 hour or until done (165ºF), brushing with 1/4 cup of the tamarind mixture for the last 15 min.

REMOVE turkey from oven; let stand 15 min. before carving. Meanwhile, stir cornstarch into remaining tamarind mixture until completely dissolved. Bring to boil; cook and stir 1 min. or until thickened. Remove from heat; stir in butter. Serve warm with turkey.

Serving Suggestions:

Serve with sides, such as more stuffing/dressing, mashed potatoes, sweet potato yams, corn-on-the-cob, and your favorite hot steamed vegetables.

Food Facts: A 12- to 14- lb. frozen turkey needs 3 to 3-1/2 days of thawing time in the refrigerator. The cooking time will range between 3 to 3-3/4 hours until the turkey is done (165ºF).

Keep it Safe: Do not stuff turkey until ready to roast.

Helping Mom in the kitchen at Thanksgiving makes wonderful childhood memories.

The turkey is the center-piece of the Thanksgiving Day table. We are sharing recipes
for families to enjoy. Add your favorite side dishes to complete your meal.