Country: Puerto Rico
(The following recipe is for a turkey weighing between 12 and 14 pounds.)
1 ˝ lb. ground beef Liver, heart & gizzard of bird, ground or chopped very small (optional)
˝ cup chopped onion
˝ seedless raisins (optional)
1 teaspoonful alcaparras/capers
8 olives stuffed with peppers/aceitunas
con pimientos morrones
1 tablespoon salt
15 prunes, dried (black) seedless/chopped (optional)
1 can approx. 7 oz. roasted red peppers (chopped)/with its juice
2 tablespoon vegetable oil
4 hard boiled eggs/chopped
1 teaspoon sugar
1 jar (one lb.) applesauce
METHOD / DIRECTIONS:
In a medium bowl mix ingredients in first group. Heat oil in a large caldero, add mixture from first group and mix well and cook on medium high until meat is cooked. Reduce heat and cook for another 12 minutes. Add ingredients in second group, mix well and cook for another 5 minutes or so. Cool completely before stuffing the turkey. Wash the turkey inside and out and dry. Season (adobe) the turkey with the following Puerto Rican adobo recipe.
These ingredients are for one pound of meat only. Multiply the ingredients times the number of pounds of your bird.
Adobo: Mix together: 1 teaspoon of each: garlic, black pepper, salt, olive oil; ˝ teaspoon each vinegar and dried orégano. Season your bird with this adobo mix inside and out. Sew together the neck area. Stuff from the tail end with the above stuffing mix. Do not overstuff. Sew the tail end together. Immediately put in the refrigerator until ready to cook.