Orange Tamarind Turkey With Picadillo Stuffing Food

ORANGE-TAMARIND TURKEY WITH PICADILLO STUFFING

Steps:

• 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. 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.

HAPPY ORANGE TURKEY

Steps:

• Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

TURKEY PICADILLO II

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
• Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

SAVORY ORANGE DRESSING

Steps:

• In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, zest and the celery mixture. , Spoon into a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through.