The Secret Ingredient
Ingredients
- ●1 (12 to 14 pounds) turkey, neck and bag with heart and gizzard removed
- ●3/4 cup red wine vinegar
- ●1/4 cup MAGGI Granulated Chicken Flavor Bouillon
- ●6 tablespoons olive oil
- ●2 tablespoons dried oregano leaves
- ●2 tablespoons garlic powder
- ●2 tablespoons onion powder
- ●2 teaspoons ground annatto seed
- ●2 teaspoons ground black pepper
- ●1 1/2 pounds lean ground pork or beef
- ●1 medium onion, chopped
- ●4 cloves garlic, chopped
- ●1 cup chopped smoked ham
- ●5 cups chopped green apples
- ●1 cup chopped celery
- ●1 cup slivered or sliced almonds
- ●1 cup chopped pittted prunes
- ●2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
Make It
Step 1
Rinse turkey and pat dry; set aside. Combine vinegar, 1/4 cup bouillon, oil, oregano, garlic powder, onion powder, ground annatto seed and pepper in medium bowl. Mix well.
Step 2
Rub entire turkey including under the skin and cavity with paste. Refrigerate turkey for 24 hours.
Step 3
Preheat oven to 350° F; arrange oven rack to lowest position. Grease 13 x 9-inch baking dish.
Step 4
Cook beef in large saucepan over medium-high heat, stirring frequently, until no longer pink. Add onion, garlic and ham. Cook, stirring frequently, for 5 minutes or until onion is tender. Add apples, celery, almonds, prunes and 2 tablespoons bouillon. Cook, stirring occasionally, for 5 to 7 minutes or until apples are tender.
Step 5
Fill turkey cavity with stuffing. Place turkey in prepared baking dish (reserve paste that has dripped off turkey). Arrange remaining stuffing around turkey; cover loosely with aluminum foil.
Step 6
Bake, brushing turkey with remaining paste every hour, for 3 to 3 1/2 hours or until thermometer inserted in thickest part of thigh registers 175° F. Remove foil for the last 30 minutes. Transfer turkey to platter and cover with foil. Let turkey stand for 10 minutes before carving.
