ORANGE-TAMARIND TURKEY WITH PICADILLO STUFFING

Orange-Tamarind Turkey with Picadillo Stuffing image

Add a little Latin-inspired flavor to your Thanksgiving spread when you make our Orange-Tamarind Turkey with Picadillo Stuffing. This Orange-Tamarind Turkey with Picadillo Stuffing is a delicious take on a classic holiday dish.

Provided by My Food and Family

Categories Home

Time 4h45m

Yield 24 servings

Number Of Ingredients 14

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Ingredients

1 Tbsp. oil
1 small onion, chopped
2 cloves garlic, minced
1-1/2 lb. ground pork
1 can (8 oz.) tomato sauce
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup raisins
1/2 cup slivered almonds, toasted
5 large navel oranges, divided
1 frozen turkey (15 lb.), thawed
1 pkg. (14 oz.) frozen tamarind pulp, thawed
1/2 cup sugar
4-1/2 tsp. cornstarch
1 Tbsp. butter

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.

Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 170 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 47 g