Luca: Roasted Turkey with Ground Pork Stuffing

Recipe

Total Time: 5 Hours

Servings: 12

Chopped tomatoes and onions

Ingredients for Stuffing
1lb ground pork
1 roma tomato, chopped
1 red onion, chopped
1/2 cup canola oil
6 oz tomato paste
3.5 tsp salt, divided
1.5 tsp freshly ground black pepper
2 hard boiled eggs, sliced
1/2 cup milk
4 slices white sandwich bread with no crust

Egg slices

2 medium potatoes, peeled and diced
1 tbsp worcestershire sauce
1 tbsp sugar
1 cup green olives, pitted and drained
1/2 cup capers, drained
1 cup raisins

Ingredients for Turkey

Diced potatoes

14 pounds whole young turkey

1/4 cup butter

6 oz tomato paste

1 tsp salt

1/2 tsp fresh freshly ground black pepper

3 tbsp apple cider vinegar

3 cups white wine, divided

Food processor

Steps for Stuffing
1. Grind tomato and onion using a food processor
2. Dissolve tomato paste in 1 cup of water
3. Heat oil in a deep frying pan over high heat

Ground pork

4. When the oil is hot, add pork, tomato and onion mix, dissolved tomato paste, 3 tsp salt and pepper. Stir constantly so that ground meat doesn't stir together

Soak bread

5. In the meantime, heat enough water to cover the potatoes. Add 1/2 tsp salt and potatoes when water has boiled. Cook potatoes al dente and rapidly remove from heat so they don't overcook. Drain and set aside
6. Crumble bread in milk and let soak. Set aside

Mixing stuffing

7. When ground pork mix is dry and well cooked, remove from heat. Add bread and milk mix, worcestershire sauce, sugar, al dente potatoes, egg slices, olives, capers and raisins. Mix thoroughly until all ingredients are well combined
8. Set the stuffing aside. It's time to prepare the turkey

Steps for Turkey

Injecting turkey

1. Thaw turkey completely, if frozen
2. Remove turkey giblets
3. Preheat oven to 400 F
4. Place turkey in a turkey roasting pan with lid

Tomato paste mix

5. Thoroughly mix butter, tomato paste, salt, pepper and vinegar
6. Inject in 1 cup of wine, all over the turkey, especially in the breasts

Stuffing turkey

7. Thoroughly rub the outside of the skin and inside the turkey's cavities with the paste mix
8. Spoon the stuffing into the neck cavity. Pull neck skin over stuffing to the back of the turkey and sew up using trussing needles and a thick thread
9. Spoon stuffing into the body cavity and repeat the sewing procedure. You can also use a turkey stuffing cage

Sewing turkey

10. Pour 2 cups of wine and 2 cups of water over turkey
11. Close with lid and place into oven. Cook for an hour
12. Remove lid and reduce temperature to 300 degrees F. Moist with its own sauce and keep cooking

Cooked turkey

13. Check turkey every 45 minutes. It should be ready in less than 4 hours. Pinch it. Turkey is done when no liquid comes out of it
14. When ready, remove from heat. Dig out the stuffing and serve on a deep serving tray
15. Slice the turkey, preferably with an electric knife