(For a turkey weighing between 12 and 14 pounds.)

3 tablespoons vegetable oil
1½ lbs. ground pork or beef (or a combination), liver, heart & gizzard of          bird, ground or chopped very small
½ cup chopped onion
1 teaspoonful alcaparras
8 stuffed Spanish olives
1 tablespoon salt
1 can (7 oz.) roasted red peppers (chopped) with its juice

Heat oil in a large caldero and add the rest of the ingredients. Cook on medium high until meat is cooked. Then continue to cook over medium heat for about 15 more minutes. Cool completely before stuffing the turkey.

Wash the turkey inside and out and dry. Sew together the neck area. Stuff from the tail end with the cooked meat mixture. Do not overstuff. Sew the tail end together. Immediately put in the refrigerator until ready to cook.

Season the outside of the turkey with adobo seasoning.

Follow roasting instructions in the wrapper.

¡Buen provecho . . . !


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