SOME RECIPES FOR THANKSGIVING

I am trying to do a small compilation of recipes for thanksgiving. In Puerto Rico, we are the result of so many cultural influences that we go from the strictly traditional to the innovative, from the typical to those others that are typical of other countries and cultures. Last week I copied a stuffing recipe so typical of us and of the Caribbean, with yucca or cassava as main ingredient. Here I am including some others with the hope that before Thanksgiving we have decided on the right stuffing for our particular taste. Buen Provecho!

Puerto Rico Goya Stuffing
For a 10 to 14 lbs turkey

1/4 lb margarine
1 chopped onion
3/4 lb ground pork
1/2 lb ground ham (Cooking ham)
6 slices bread without crust
3/4 cup milk
1/2 cup raisins
1/2 cup sliced almonds
1/2 cup wine
2 hard boiled eggs, chopped
2 tsp salt
1/4 tsp pepper
1/4 cup apple sauce
1 envelope Sazón con Culantro y Achiote

In a skillet, sauté the onion in the butter for a few minutes. Add the ground pork, ground ham and mix well. Moisten the bread with the milk. Add to the skillet. Also add the raisins, sliced almonds and chopped hard-boiled egg. Mix well. Add the wine, the Sazón con Culantro, salt and pepper and finally the apple sauce. Cook covered for 5 minutes. Let it cool slightly. Stuff the turkey. Bake the remaining stuffing covered with the turkey, for 1 hour.

CORN BREAD STUFFING

2 hard cooked eggs, chopped
1 medium onion chopped
1 small green peper, chopped
3 ribs of celery, chopped
2 slices white bread crumbled
Favorite recipe Corn Bread (omit Sugar)
2 tsp poultry seasoning
1 tsp salt
1/4 tsp black pepper
1 can chicken broth

In bowl combine eggs, onion, pepper, celery and white bread. Crumble baked corn bread on top. Stir in poultry seasoning, salt and pepper. Mix well with hands, adding enough broth to make a very soft mixture. Stuff loosely into bird. Makes enough to stuff 8 to 10 lbs. turkey.

BREAD-NUT STUFFING

3 medium onions, chopped
1 cup chopped celery
2 cups chicken broth
1 tsp leaf sage
1/4 tsp ground pepper
1 cup chopped pecans
1/2 cup melted margarine
1/2 cup minced parsley
1/2 tsp salt
8 cups bread crumbs

Sauté onions in skillet, celery, pecans in butter until onions are tender and pecans lightly toasted; remove from heat. Stir in broth, parsley, sage, salt and pepper; pour over bread-crumbs and mix well. Stuff and bake with turkey. Broth can be reduced for a drier product.