Recipe: Traditional Puerto Rican Stuffing for Turkey (repost of one of my recipes)

TRADITIONAL PUERTO RICAN STUFFING FOR TURKEY
Source: recipe by Jos Antonio Cosme, tv personality and chef, from his book: FRIENDO Y COMIENDO.
Recipe good for a 12 lb. turkey

2 lbs ground beef
2 lbs ground pork
4 eggs, beaten or hard boiled and chopped
6 bread slices, covered by milk and drained from liquid
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
2 tbsp SOFRITO
1/2 cup Sultana (golden) raisins
1/2 cup chopped pimento
1 tomato, chopped
1/4 cup small capers
Salt and pepper to taste
(you can also add 2tb of sliced almonds)

The day of the Dinner, prepare the stuffing, mixing the meats, eggs, and bread (Already covered with milk and then drained of all liquid).

Heat the oil and saute the onion, garlic and SOFRITO.

Add the meats and correct seasonings. Cook for approximately 15 minutes.

Add the remaining ingredients. Move from the heat and let it cool to room temperature.

Now, it is ready to stuff the turkey and to prepare the remaining stuffing to be baked alongside the turkey.

Note from Gladys:
You can use the processor to grind the giblet & turkey liver. Please, be sure to cut both in very small cubes before processing. Check the instructions in the processor before grounding the giblet & liver. (I have a grinding machine which is excellent but you can also use your processor.

Add the ground giblet & liver to your ground beef.