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  • Ceia De Natal (Brazilian Christmas Turkey) Pt 1

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    Ceia De Natal (Brazilian Christmas Turkey) Pt 1
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Turkey with Giblets, About 12-pound Salt and freshly grnd Black Pepper to Taste
    • 6 x Cloves Garlic, chopped
    • 1 tsp Prepared Mustard
    • 1 Tbsp. Worcestershire Sauce
    • 1 c. Extra virgin olive oil
    • 1/2 c. Vinegar
    • 1 x Lime , Juice of
    • 1 bot of Champagne
    • 2 c. Water
    • 2 x Bay Leaves
    • 2 lrg Onions, sliced
    • 1/2 c. Scallions, (Green Onions), minced
    • 1/2 c. Fresh Parsley, minced Turkey Giblets
    • 1 lrg Onion, minced
    • 2 Tbsp. Butter
    • 1/4 lb Raisins
    • 1 can Peaches in Light Syrup, well-liquid removed and minced
    • 1/2 lb Prunes, minced Farinha de Mandioca, (Manioc Meal) Salt and freshly grnd Black Pepper to Taste
    • 4 x Hard-cooked Large eggs, minced
    • 1 Tbsp. Scallions, (Green Onion), minced
    • 1 Tbsp. Fresh Parsley, minced Additional Butter
    • 8 x Bacon strips
    • 1 can Halved Peaches in Light Syrup, well liquid removed
    • 1/2 lb Pitted Prunes

    Directions

    1. The Cook & Kitchen Staff are taking you to four different corners of the world this season to serve up a variety of regional holiday specialties.
    2. We're finishing our first Christmas recipe collection with a taste of Brazil, where the holidays are a very festive time of the year.
    3. Today's recipe will be the featured main course in many Brazilian homes over the holidays. Whether served before Christmas Eve Midnight Mass, or possibly on Christmas Day, today's recipe really marks only the beginning of the holidays in Brazil.
    4. After Christmas, Brazilians continue to celebrate the New Year, and then the arrival of the Three Kings on January 6th. The Eve of the Epiphany brings a Portuguese custom whereby children place their shoes outdoors overnight, to be filled with sweets by the passing Magi. The finale to the holidays typically means which street decorations and tree trimmings are removed . . .
    5. Shortly thereafter, the big celebration of summer commences with the extravagant four-day, pre-Lenten celebration known to the world as Carnival!
    6. Rub the turkey inside and out with a paste made with the salt, pepper, garlic, mustard, and Worcestershire sauce. Place the turkey in a non-reactive pan and pour on extra virgin olive oil, vinegar, lime juice, champagne, and water. Add in bay leaves, onions, scallions, and parsley. Cover loosely with a large piece of plastic and place in the refrigerator for 24 hrs, occasionally dousing the turkey with the liquid.
    7. Cook the giblets thoroughly in water with a dash of salt and pepper over medium heat. Remove giblets from the liquid, chop into small pcs, and reserve.
    8. In a large skillet over medium heat, saute/fry minced onion in butter till golden. Add in minced giblets and the raisins, and stir well. Add in minced peaches and prunes and stir again. Add in farinha de mandioca, sufficient to create a wet farofa (blend of manioc meal). Add in salt and pepper, minced Large eggs, scallions, and parsley. Remove from heat and reserve as stuffing for turkey.
    9. Remove turkey from marinade and rub it well inside and out with butter.
    10. Fill the turkey with the dressing and close the opening with skewers.
    11. Reserve marinade for basting. Place turkey in a roasting pan. Crisscross bacon strips on top of turkey breast for flavor and decoration.
    12. Pour some of the marinade over the turkey. Cover turkey loosely with aluminum foil and roast the turkey in a 325-F degree oven till a meat thermometer inserted in the thickest part of the thigh attains 180-F degrees.
    13. continued in part 2

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