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Portuguese Turkey with Two Stuffings

Portuguese Turkey with Two Stuffings

Ingredients

For the turkey:
One 12- to 14-pound kosher turkey, liver reserved for the dressing
1 small orange, cut into wedges
1 small lemon, cut into wedges
  Kosher salt and freshly ground black pepper
4 Turkish bay leaves
6 tablespoons unsalted butter, melted
2 teaspoons sweet paprika
For the gravy (optional):
Up to 3 cups homemade chicken stock or low-sodium chicken broth
1/4 cup unsalted butter, at room temperature
1/4 cup all-purpose flour
  Kosher salt and freshly ground black pepper
For Dina's potato dressing:
1-1/2 pounds Yukon gold potatoes, peeled and cut into 1 inch cubes
  Kosher salt
2 tablespoons unsalted butter, plus more if needed
3/4 pound ground sweet Italian pork sausage
1 large yellow onion, chopped
2 garlic cloves, minced
Reserved turkey liver, chopped
2 large egg yolks, beaten
1/2 cup whole milk, plus more if needed
Healthy pinch ground nutmeg
2 tablespoons chopped fresh flat-leaf parsley leaves
Freshly ground black pepper
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Peppercorns Options

For Avo Costa's bread dressing:
1/4 pound thick-sliced slab bacon, cut crosswise into 1/4-inch pieces
1 pound chourico, linguica, or dry-cured smoked Spanish chorizo, roughly chopped
Olive oil if needed
2 medium yellow onions, chopped
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
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Peppercorns Options

2/3 cup dry white wine
3 tablespoons Amped-Up Red Pepper Paste
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Peppercorns Options

2 tablespoons double-concentrate tomato paste, or three tablespoons regular paste
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tomato paste Options

12 cups 3/4-inch cubes of day-old rustic bread
About 2 cups homemade beef stock plus 1 cup water or 3 cups store-bought low-sodium broth
  Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley leaves

Cooking Instructions

Roast the turkey:

Position a rack in the bottom of the oven and crank up the heat to 425 degrees F (218 degrees C).


Remove any pin feathers from the turkey and pat the bird dry with paper towels. Rub the cavity with a wedge of orange and of lemon, season well with salt and pepper, and stuff with the remaining wedges and the bay leaves. Tuck the wing tips under the bird and tie the legs together. Mix the melted butter, paprika, 1-1/2 teaspoons salt, and 1 teaspoon pepper and brush about half of it over the turkey. Place the bird breast side down on a V-rack set in a roasting pan.


Slip the turkey into the oven, pour 2 cups of water into the pan, and roast for 30 minutes. Lower the heat to 350 degrees F (176 degrees C), flip the bird breast side up, and brush with some of the remaining butter-paprika mixture.


Continue roasting and brushing the turkey every 30 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), 1-1/2 to 2 hours more. Tent the bird with foil if browning too quickly.


Transfer the turkey to a serving platter and let stand, tented, for 20 minutes. Although it's not the custom in Portugal, you can make gravy (see recipe, below).



Make Dina's potato dressing:

Meanwhile, place the potatoes into a large pot of cold water. Add 1 tablespoon salt, cover, and bring to a boil over high heat. Cook until tender, 10 to 15 minutes. Drain the potatoes in a colander, return half to the pot, and mash well. Set the rest aside and keep warm.


Heat the butter in a medium skillet over medium-high heat until the foaming subsides. Crumble in the ground sausage and cook, breaking up the clumps, until well browned, 10 to 12 minutes. Using a slotted spoon, scoop the sausage into the pot with the mashed potatoes. Lower the heat to medium and, if the skillet is dry, add a bit more butter. Drop in the onion and cook, stirring occasionally, until golden, about 12 minutes. Scrape in the garlic and cook for 1 minute more. Add the chopped reserved liver and sauté until browned, about 3 minutes. Scoop the mixture into the pot with the mashed potatoes.


Whisk the yolks and milk into the potatoes until smooth; if the dressing is too thick, whisk in more milk. Place the pot over medium heat and stir to cook the yolks, about 3 minutes. Fold in the reserved potatoes, sprinkle in the nutmeg and parsley, and season well with salt and pepper to taste. Keep warm.



Make Avo Costa's bread dressing:

Heat a Dutch oven over medium-low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, 12 to 15 minutes. Using a slotted spoon, transfer to paper towels. Pour off all but a thin film of fat from the pot into a cup and reserve. Bump up the heat to medium-high, add the chourico, and cook, stirring often, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a bowl. Pour off all but 2 tablespoons of fat, adding it to the bacon fat. If the pan is dry, add 2 tablespoons of oil.


Lower the heat to medium, add the onions, and cook until soft, 7 to 10 minutes. Add the garlic and pepper flakes and cook for 1 minute more. Splash in the wine, add the red pepper paste and tomato paste, scrape up any stuck-on bits, then let burble for a few minutes to cook the mixture.


Turn the heat to low, add the bread and the reserved bacon and chourico fats, and pour in just enough of the stock-water combination, beating well with a spoon, to make the mixture moist. If you use all the liquid and the pot is still dry, add water as necessary. Fold in the bacon and chourico and continue beating to lighten the mixture. Take a taste and season with salt and pepper if needed. Scoop the dressing into a bowl and speckle with the parsley.



Make the Gravy:

To make gravy, spoon the fat from the roasting pan. Set the pan over two burners and pour in enough homemade chicken stock or store-bought low sodium broth to the pan juices to equal 3 cups. Bring the liquid to a boil over medium-high heat, scraping the bottom to loosen any browned bits. Blend together 1/4 cup softened unsalted butter and 1/4 cup all-purpose flour in a small bowl to form a smooth paste. Scoop the paste into the stock, whisking constantly, until the gravy thickens and no floury taste remains, 5 to 10 minutes. Strain and season with salt and pepper to taste, pour into a gravy boat.



To serve, plate the turkey, scoop the dressings into decorative bowls, and take everything to the table pronto.

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