Roast Turkey with Forcemeat Stuffing
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- 1 whole turkey
- forcemeat (picadillo) of veal
- tocino (cured pork belly)
- jamón (cured ham)
- lomo (loin)
- hard-boiled eggs
- pine nuts
- prunes
- pitted olives
- raisins
- salt
- spices
- nutmeg
- lemon juice
- manteca (lard)
Instructions
- Prepare the turkey for roasting and remove the crop. Fill the cavity with a forcemeat (picadillo) made from chopped veal, tocino (cured pork belly), jamón (cured ham), loin, hard-boiled eggs, pine nuts, pitted prunes, pitted olives, raisins, salt, spices, and nutmeg.
- Tie the neck closed with twine to prevent the stuffing from falling out.
- Salt the turkey, then rub it thoroughly with lemon juice and manteca (lard).
- Place in the oven and roast until cooked through.