Picadillo stuffing:
In hot olive oil, sautee:
1 onion, chopped
4 cloves garlic, minced
1 1/4 kilo boneless pork loin (lomo), coarsely ground
Add:
1 cup tomato puree
a small jar pimento-stuffed olives
150 grams peeled, chopped almonds
6 strips canned jalapeño chile (optional)
3 apples, peeled and chopped
3 carrots, peeled and chopped
1 stick of cinnamon
2 tablespoons red wine vinegar
1 tablespoon sugar
salt and pepper to taste
Cook until the mixture is done but not dry.
Turkey:
Rub the turkey well inside and out with lemon juice, salt and pepper.
Stuff the turkey with the picadillo. Any leftover can be baked in a covered casserole.
Baste the turkey as it roasts with the following mixture:
1 bottle dry white wine
1 liter chicken broth
3 tablespoons olive oil
Roast until tender, basting every 15 minutes.
Feliz navidad!