Curaçao Stuffed Turkey

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Curaçao Stuffed Turkey
Curaçao Stuffed Turkey
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Main Dish
Views: 14598
Submitted by: Antillean Eats
Submit date: May 3, 2003, 8:59 am
Kuminda.com
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This Holiday Turkey with Savory Potato Stuffing is a festive centerpiece inspired by Curaçao home cooking. The turkey is seasoned with butter, soy sauce, Worcestershire sauce and warm spices, then served with a flavorful baked potato stuffing filled with vegetables, prunes, capers and olives. A sweet-and-savory sherry sauce completes this comforting holiday meal.


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Ingredients
  • 1 whole turkey
  • Salt, to taste
  • Black pepper, to taste
  • Nutmeg, to taste
  • Maggi seasoning, to taste
  • Soy sauce, to taste
  • Worcestershire sauce, to taste
  • Butter, as needed

For the Stuffing

  • 6 cups mashed potatoes
  • 1 to 2 onions, chopped
  • 2 tomatoes, chopped
  • 1 bell pepper, chopped
  • 8 prunes, chopped
  • 10 capers
  • 8 stuffed olives, chopped
  • Garlic powder, to taste
  • 1 tablespoon butter

For the Sauce

  • 1 tablespoon honey
  • 1 cup water
  • 2 tablespoons sherry
  • 3 teaspoons piccalilli
  • A small amount of raisins
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Preparation


  1. Preheat the oven to 375°F (190°C).
  2. Rinse the turkey and pat it thoroughly dry.
  3. Melt a small amount of butter and combine it with Maggi seasoning, soy sauce and Worcestershire sauce.
  4. Season the turkey with salt, black pepper and nutmeg.
  5. Remove the neck and giblets from the turkey cavity, if included.
  6. Coat the turkey thoroughly with the seasoned butter mixture.
  7. Place the turkey in a buttered roasting pan and roast until the thickest part of the breast and the innermost part of the thigh reach 165°F (74°C). Cooking time will vary according to the size of the turkey.
  8. Meanwhile, prepare the stuffing by combining the mashed potatoes, onions, tomatoes, bell pepper, prunes, capers, stuffed olives, garlic powder and butter.
  9. Transfer the potato mixture to a buttered baking dish and bake for about 25 minutes, or until heated through and lightly browned.
  10. For the sauce, combine the honey, water, sherry, piccalilli and raisins in a saucepan. Cook over medium heat until the flavors are well combined and the sauce has slightly thickened.
  11. Allow the roasted turkey to rest for 20 to 30 minutes before carving.
  12. Serve the sliced turkey with the savory potato stuffing and sauce on the side. Garnish with parsley and cranberry sauce if desired.


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