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Name: Ceia De Natal (Brazilian Christmas Turkey) Pt 1
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Scallions (Green Onion); 1 tb Fresh parsley chopped; Butter Additional; 1 c olive oil; 1/2 c Vinegar; 2 tb Butter; 1/4 lb Raisins; 1 Turkey with Giblets; Salt; 6 Garlic minced; 8 strips Bacon; 1 cn Peaches in Light syrup Halved; 1/2 lb Pitted prunes; 1 ts Prepared mustard; 1 tb Worcestershire Sauce; 1 cn Peaches in Light Syrup; 1/2 lb Prunes chopped; Farinha de Mandioca (Manioc); Salt; 4 Eggs Hard-cooked, chopped; juice of 1 lime; 1 bottle Champagne; 2 c Water; 2 Bay Leaves; 2 lg Onions sliced; 1/2 c Scallions (Green Onions); 1/2 c Fresh parsley chopped; Turkey Giblets; 1 lg Onion chopped

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INGREDIENTS

1 tb Scallions ; (Green Onion)
1 tb Fresh parsley ; chopped
Butter ; Additional
1 c olive oil
1/2 c Vinegar
2 tb Butter
1/4 lb Raisins
TURKEY AND MARINADE
1 Turkey with Giblets
Salt
6 Garlic ; minced
8 strips Bacon
GARNISH
1 cn Peaches in Light syrup ; Halved
1/2 lb Pitted prunes
1 ts Prepared mustard
1 tb Worcestershire Sauce
1 cn Peaches in Light Syrup
1/2 lb Prunes ; chopped
Farinha de Mandioca ; (Manioc)
Salt
4 Eggs ; Hard-cooked, chopped
juice of 1 lime
1 bottle Champagne
2 c Water
2 Bay Leaves
2 lg Onions ; sliced
1/2 c Scallions ; (Green Onions)
1/2 c Fresh parsley ; chopped
DRESSING
Turkey Giblets
1 lg Onion ; chopped

INSTRUCTIONS

The Cook & Kitchen Staff are taking you to four different corners of the world this season to serve up a variety of regional holiday specialties. Were finishing our first Christmas recipe collection with a taste of Brazil, where the holidays are a very festive time of the year. Todays recipe will be the featured main course in many Brazilian homes over the holidays. Whether served before Christmas Eve Midnight Mass, or on Christmas Day, todays recipe really marks only the beginning of the holidays in Brazil. After Christmas, Brazilians continue to celebrate the New Year, and then the arrival of the Three Kings on January 6th. The Eve of the Epiphany brings a Portuguese custom whereby children place their shoes outdoors overnight, to be filled with sweets by the passing Magi. The finale to the holidays typically means that street decorations and tree trimmings are removed . . . Shortly thereafter, the big celebration of summer commences with the extravagant four-day, pre-Lenten celebration known to the world as Carnival! Rub the turkey inside and out with a paste made with the salt, pepper, garlic, mustard, and Worcestershire sauce. Place the turkey in a non-reactive pan and pour on olive oil, vinegar, lime juice, champagne, and water. Add bay leaves, onions, scallions, and parsley. Cover loosely with a large piece of plastic and place in the refrigerator for 24 hours, occasionally dousing the turkey with the liquid. Cook the giblets thoroughly in water with a dash of salt and pepper over medium heat. Remove giblets from the liquid, chop into small pieces, and reserve. In a large skillet over medium heat, saute chopped onion in butter until golden brown. Add chopped giblets and the raisins, and stir well. Add chopped peaches and prunes and stir again. Add farinha de mandioca, enough to form a wet farofa (blend of manioc meal). Add salt and pepper, chopped eggs, scallions, and parsley. Remove from heat and reserve as stuffing for turkey. Remove turkey from marinade and rub it well inside and out with butter. Fill the turkey with the dressing and close the opening with skewers. Reserve marinade for basting. Place turkey in a roasting pan. Crisscross bacon strips on top of turkey breast for flavor and decoration. Pour some of the marinade over the turkey. Cover turkey loosely with aluminum foil and roast the turkey in a 325-F degree oven until a meat thermometer inserted in the thickest part of the thigh attains 180-F degrees. continued in part 2

NOTES

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Ceia De Natal (Brazilian Christmas Turkey) Pt 1

1 tb Scallions (Green Onion)
1 tb Fresh parsley chopped
 Butter Additional
1 c olive oil
1/2 c Vinegar
2 tb Butter
1/4 lb Raisins
 TURKEY AND MARINADE
1 Turkey with Giblets
 Salt
6 Garlic minced
8 strips Bacon
 GARNISH
1 cn Peaches in Light syrup Halved
1/2 lb Pitted prunes
1 ts Prepared mustard
1 tb Worcestershire Sauce
1 cn Peaches in Light Syrup
1/2 lb Prunes chopped
 Farinha de Mandioca (Manioc)
 Salt
4 Eggs Hard-cooked, chopped
 juice of 1 lime
1 bottle Champagne
2 c Water
2 Bay Leaves
2 lg Onions sliced
1/2 c Scallions (Green Onions)
1/2 c Fresh parsley chopped
 DRESSING
 Turkey Giblets
1 lg Onion chopped

The Cook & Kitchen Staff are taking you to four different corners of the  world this season to serve up a variety of regional holiday specialties.  Were finishing our first Christmas recipe collection with a taste of  Brazil, where the holidays are a very festive time of the year.    Todays recipe will be the featured main course in many Brazilian homes  over the holidays. Whether served before Christmas Eve Midnight Mass, or on  Christmas Day, todays recipe really marks only the beginning of the  holidays in Brazil.    After Christmas, Brazilians continue to celebrate the New Year, and then  the arrival of the Three Kings on January 6th. The Eve of the Epiphany  brings a Portuguese custom whereby children place their shoes outdoors  overnight, to be filled with sweets by the passing Magi. The finale to the  holidays typically means that street decorations and tree trimmings are  removed . . .    Shortly thereafter, the big celebration of summer commences with the  extravagant four-day, pre-Lenten celebration known to the world as  Carnival!    Rub the turkey inside and out with a paste made with the salt, pepper,  garlic, mustard, and Worcestershire sauce. Place the turkey in a  non-reactive pan and pour on olive oil, vinegar, lime juice, champagne, and  water. Add bay leaves, onions, scallions, and parsley. Cover loosely with a  large piece of plastic and place in the refrigerator for 24 hours,  occasionally dousing the turkey with the liquid.    Cook the giblets thoroughly in water with a dash of salt and pepper over  medium heat. Remove giblets from the liquid, chop into small pieces, and  reserve.    In a large skillet over medium heat, saute chopped onion in butter until  golden brown. Add chopped giblets and the raisins, and stir well. Add  chopped peaches and prunes and stir again. Add farinha de mandioca, enough  to form a wet farofa (blend of manioc meal). Add salt and pepper, chopped  eggs, scallions, and parsley. Remove from heat and reserve as stuffing for  turkey.    Remove turkey from marinade and rub it well inside and out with butter.  Fill the turkey with the dressing and close the opening with skewers.  Reserve marinade for basting. Place turkey in a roasting pan. Crisscross  bacon strips on top of turkey breast for flavor and decoration.    Pour some of the marinade over the turkey. Cover turkey loosely with  aluminum foil and roast the turkey in a 325-F degree oven until a meat  thermometer inserted in the thickest part of the thigh attains 180-F  degrees.  continued in part 2

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Nutrition

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Serving Size: 1 Serving (959g)
Recipe Makes: 8

Calories: 2347
Calories from Fat: 365 (16%)

Amt Per Serving		% DV

	Total Fat 40.6g	54 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 4.6g
Cholesterol 645.2mg		199 %
Sodium 573mg		20 %
Potassium 5255.9mg		138 %
Total Carbohydrate 504.2g		148 %
	Dietary Fiber 24.6g	99 %
	Sugars, other 479.6g
Protein 45.2g		65 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2347

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