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Colombian Christmas Turkey, Pavo Navideño
Colombian Christmas Turkey
Pavo Navideño
(Serves 12-14)
This recipe has made my mom famous and I had to beg her to let me publish it. Try this your next Thanksgiving and you’ll be making it every year!
Ingredients:
1- 10 to 12 lb. Turkey
½ lb. butter
1 cup white or yellow onion, grated
4 cloves of garlic, minced
4 cups bread, cut in 1” cubes
1 cup heavy cream
½ cup milk
4 eggs
1 cup ketchup
1 cup sherry or whiskey
½ cup capers
½ cup green or black olives, sliced
2 lbs. ground pork
2 cups ground ham
3 Tbs. parsley, chopped
Salt & Pepper to taste
For the marinade:
4 cubes chicken bullion
2 cans beer
6 Tbs. butter
Preparation:
Marinate the Turkey (1 day in advance)
- Mash the chicken bullion and mix with the beer.
- Place small pieces of butter under the skin throughout the turkey
- Marinate the turkey in the beer bullion mixture overnight in the refrigerator. You can place it in a glass baking dish and cover with foil, basting every few hours (when you remember)
Stuffing:
- In a bowl, mix the bread cubes, cream and milk. Reserve
- In a large sauté pan on medium heat, melt the butter and sauté onion and garlic until translucent.
- Add the pork and ham, salt and pepper to taste.
- Cook for 10 minutes or until the pork is almost cooked through.
- Remove from heat and add the bread cube mixture
- Beat the eggs and add to the mixture.
- Add the olives, capers, sherry, and ketchup.
- Add Salt and pepper to taste.
Putting it all together:
- You can stuff the turkey or cook the stuffing separately- or both…
- Place the Turkey on a baking dish and reserve marinade mixture
- Bake in a preheated oven at 350˚ until temperature in the thickest part of the turkey reaches 170-180˚.
From my mom:
Pavo Navideño
Ingredientes: 1 pavo de 10 a 12 libras adobado desde la víspera
½ libra de mantequilla
1 taza de cebolla cabezona blanca rallada
4 dientes de ajo triturados
4 tazas de pan partido en trozos
1 lata grande de crema de leche
½ taza de leche
4 huevos
1 taza de salsa de tomate
1 taza de jerez o whisky
½ taza de alcaparras
½ taza de aceitunas verdes rellenas cortadas en rodajas
2 libras de carne de cerdo molida
2 tazas de jamón picado
3 cucharadas de perejil picado
Sal y pimienta al gusto
Para la cocción:
4 tabletas de caldo de gallina
2 cervezas
6 cucharadas de mantequilla
Preparación: Adobar el pavo desde el día anterior, colocarlo sobre un recipiente de cristal y cubrirlo con papel aluminio.
Preparar el relleno en una cazuela al fuego, derretir la mantequilla sofreír la cebolla y el ajo hasta que estén transparentes. Añadir la carne de cerdo, el jamón, salpimentar y mezclar bien, dejar cocer durante diez minuto. Retirar del fuego e incorpóralos los trozos de pan remojados en la crema de leche y la leche.
Añadir los huevos batidos como para tortilla , las aceitunas, las alcaparras, el jerez o whisky la salsa de tomate el perejil, salpimentar mezclar y revisar el sabor. Con esta mezcla rellenar el pavo, cocerlo con aguja e hilo y untarlo con mantequilla por todos los lados. Aparte mezclar las tabletas de caldo de gallina con la cerveza.
Colocar el pavo sobre una lata y llevarlo al horno a 350º rociándolo de vez en cuando con la mezcla anterior. Dejarlo cocer hasta que este tierno.
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I’ll try it 🙂
let me know how it turns out! I’m always open to suggestions and variations too!
In the meantime I Pinterested it 🙂
Make sure the turkey is fully thawed as microwave thawing followed by microwave cooking crates uneven cooking. Safe storage, handling, cooking methods, and approximate cooking times for chicken. Cooking time can be reduced by as much as 30 minutes to an hour compared to traditional roasting timetable. Oven Cooking Bag Method Preparing a turkey in an oven cooking bag can be a safe and a delicious alternative to the traditional roasting method. Paper Bag Method This method involves placing the turkey in a large brown paper bag, the type used in grocery stores, and cooking the bird at a very low temperature. Pour off the wonderfully flavourful cooking liquid that accumulates in the bottom of the pan and use it for a side dish of dressing. Many variables can affect the roasting time of the whole bird: A partially frozen bird requires longer cooking.-
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