Recipe
Turkey stuffed with congrí
Turkey marinated in sour orange mojo, stuffed with bacon congrí and baked until juicy. The star dish of the Cuban Christmas Eve.
- Preparation2 h 30 min
- Cooking2 h 30 min
- Total time5 h
- Servings10 servings
- DifficultyMedium
This is an ideal recipe for Christmas and New Year's Eve celebrations, when the family gathers to share an unforgettable dinner.
At the Christmas Eve dinner, stuffed turkey used to be the star dish in Cuban homes, although over time the tradition has been lost and today it is more common to find chicken or duck on the table, meats that are also very popular during these dates. We hope you enjoy it!
Ingredients
Check off the ingredients you have.
For the turkey
For the marinade
For the stuffing
Method
Marinade
- In a mortar, crush the garlic cloves with the salt, pepper, cumin and oregano.
- Add the juice of the sour orange and rub the turkey inside and out with this mojo.
- Place the onion cut into rounds on top and let it rest in the marinade for at least one night.
Stuffing
- Prepare a congrí rice following your usual recipe.
- Fry the bacon and, when golden, mix it with the congrí.
Baking
- Preheat the oven to 325 ºF (about 165 ºC).
- Remove the turkey from the marinade and reserve that juice for the moment of baking.
- Stuff the turkey with the congrí and the fried bacon cubes. To prevent the stuffing from falling out, make a few stitches with kitchen thread or insert wooden skewers to close the opening.
- Place the turkey in the baking tray, rub it with butter and add the reserved marinade juice.
- Bake for about two hours. Every 25 minutes, take the turkey out and baste it with the juice remaining in the tray so that the meat remains juicy. If you notice it dries out quickly, add a little dry wine or white wine.
- To know if it is done, pierce it: if a thin thread of blood comes out, continue cooking for half an hour more.
