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Orange-Tamarind Turkey with Picadillo Stuffing

Orange-Tamarind Turkey with Picadillo Stuffing

4 Hr(s) 45 Min(s)
30 Min(s) Prep
4 Hr(s) 15 Min(s) Cook
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.
What You Need
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24 servings
Original recipe yields 24 servings
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 PLANTERS Slivered Almonds, toasted
5 large navel orange s, 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
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Let's Make It
1
Heat oven to 325ºF.
2
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.
3
Remove and discard neck and giblets from turkey cavities. Rinse turkey; drain well. 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.
4
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.
5
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.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with smart sides, such as a crisp mixed green salad and your favorite hot steamed vegetable.
Tip 2
Food Facts
A 12- to 14- lb. frozen turkey needs 3 to 3-1/2 days of thawing time in the refrigerator. The cooking time will range between 3 to 3-3/4 hours until the turkey is done (165ºF).
Tip 3
Keeping it Safe
Do not stuff turkey until ready to roast.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 130mg
43%
Sodium 260mg
11%
Total Carbohydrates 26g
9%
Dietary Fibers 2g
7%
Sugars 17g
34%
Protein 45g
90%
Vitamin A
2%
Vitamin C
10%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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