A mother-daughter conversation on food and cooking (mostly)

Wednesday, November 28, 2007

Portuguese Turkey

I have been promising to post this. Eva, I don't think this would do well for goose, because goose is already fatty; this suits the blander character of turkey. Don't you think "Purity" is an odd brand name for sausage?

Marinate a 12-to-14- pound turkey for 1 to 3 days in a mixture of:

2 cups vinegar
2 cups water
4 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon pepper
2 dried red peppers, crushed

To cook turkey, stuff and roast at 325 degrees for 3 to 4 hours. Baste as desired with a mixture of melted butter and white vermouth.

Portuguese Stuffing

1/2 pound Portuguese sausage, diced
4 slices bacon
1 cup chopped onion
1/2 cup chopped celery
1 carrot, grated
1/4 cup chopped parsley
8 to 12 cups coarse bread crumbs

Fry sausage and bacon in large skillet. Add onions, celery, parsley, and carrot and cook until tender. Add bread crumbs and fry until lightly browned. Remove from heat and season with:

2 teaspoons dried sage
Poultry seasoning or a mixture of marjoram, thyme, rosemary (total 1 to 2 teaspoons dried, more if fresh)
1 tablespoon cider vinegar

Mix thoroughly, then moisten as desired with turkey broth. Use less broth if you are going to put the stuffing inside the turkey, more if you are going to bake it in a casserole.

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