Rollo de Pavo Relleno:
Picadillo Stuffed Roasted Turkey Roulade
Makes 8 to 10 servings
2 T. light olive oil (not extra virgin)
1 onion, chopped
6 cloves garlic, minced
½ lb. ground beef
½ lb. ground pork
1 lb. roma tomatoes, peeled, seeded and chopped
4 oz. blanched, slivered almonds
4 oz. pitted green olives
4 oz. raisins
¾ c. dry sherry or white wine
Salt and pepper to taste
1 whole turkey breast (about 5 pounds), boned and butterflied
4 T. butter, melted
Heat the oil in a large skillet. Sauté onion and garlic until onion is transparent. Add both kinds of meat, breaking it up with a wooden spoon, until no longer pink.
Add the tomatoes and cook until their juice evaporates. Add the almonds, olives, raisins and wine, and cook until the wine has reduced by half. Add salt and pepper to taste.
Preheat the oven to 325°F.
With turkey breast open like a book, spread stuffing evenly on meat, leaving a ½-inch border. Roll breast like a jelly roll; tuck in any stuffing that falls out; tie at intervals with kitchen string.
Place the turkey, seam side down, on a rack set on a baking sheet. Brush with melted butter and season with salt and pepper. Roast 1½ to 2 hours, or until a meat thermometer inserted into the center reads 150°F. Remove turkey from the oven, cover with foil and allow to rest 15 minutes. (The internal temperature will rise during this time.) Slice turkey into ½-inch thick slices.
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