Recipe(tried): Old Fashioned Puerto Rico's Turkey Stuffing

Old Fashioned Puerto Rico's Turkey Stuffing
(Relleno Para El Pavo)
This Relleno Para El Pavo (Turkey Stuffing) is a basic rendition of the recipe we use in our area of Puerto Rico's hillsides, el campo. It can be prepared on the evening before Thanksgiving, and removed from the refrigerator early the next day, to give it time to return to room temperature before stuffing the turkey with it.

Ingredients: (For a 12-pound turkey)
1 lb. ground beef
1 lb. ground pork
1 lbs. regular potatoes (NOT baking potatoes).After the 60th my mother used bread stuffing that was sold at the newly inaugurated supermarkets.
1 onion, chopped up
cup seedless raisins
1 small can (4 oz.) pimientos morrones, chopped up
1 tablespoon salt
cup chopped up olives, discard the pits
cup alcaparras (capers)
1/2 cup Achiote Tinted Oil (you can use a mixture of olive oil and an envelope of Saz n con Culantro y Achiote)

Method:
a) - Cut the potatoes in half each, leaving the skin on.

b) - Bring to a boil and continue cooking until tender but still firm.

c) - Place in cold water to cover, to stop the cooking process. Remove the skins from the potatoes and discard. Now cut the potatoes into small cubes. Leave in water until you're ready to use them.

d) - In a bowl, mix the ground meats, salt, pimientos morrones, raisins, olives and capers.

e) - Place the oil in a heavy pot, over medium heat. Add the onions and stir-fry until almost translucent (about 5 - 6 minutes).

f) - Raise the heat to medium-high, and add the meat mixture. Continue cooking and stirring for 5 more minutes, uncovered.

g) - Add the completely drained cubed potatoes, and when the mixture has begun to bubble again, lower the heat to medium. Continue cooking, uncovered, for 10 minutes, stirring occasionally.

h) - If you are preparing this stuffing on the same day that you're going to roast the turkey, just make sure the mixture is completely at room temperature before stuffing the turkey with it.