Turkey Stuffed Cubano Style

I just love this, got the basics from a Cuban friend's mom. They eat this year round and don't even know it is low carb! (Thanks to a couple of tweaks.) Perfect for the holidays!

Turkey Stuffed Cubano Style (Level 2)

For the turkey:
12 to 14 pound turkey, washed and dried
Salt & black pepper to taste
5 garlic cloves
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1 stick butter

For the stuffing:
1/2 cup olive oil
1 large finely chopped onion
1 large finely chopped green pepper
5 cloves finely chopped garlic
1 pound ground pork
1 pound ground ham
1 pound ground beef round
1/2 cup drained and chopped whole canned tomatoes
1/2 pound slivered blanched almonds
1/2 cup unsweetened dried cherries
1/2 cup finely chopped drained pimento stuffed green olives
4 large finely chopped hard boiled eggs
Salt & black pepper to taste
2 teaspoons mild paprika

Place the turkey in a roasting pan and season liberally with salt and pepper inside and outside. Crush the garlic (in a mortar if you have one) to a thick paste and rub it over the inside and outside of the turkey. Mix together the 3 juices, and pour over the turkey. Set the turkey aside to prepare the stuffing.

Heat the oil in a large skillet over low heat. Cook the onion, green pepper and garlic, stirring unttil tender for about 8 minutes. Add the pork, ham and beef, raise the heat to medium and cook uncovered for 15 to 20 minutes. Be sure to break up any chunks while cooking. Add the remaining ingredients, reduce the heat to low and cook, covered, for another 20 minutes.

Preheat the oven to 325. Fill the turkey cavity with the stuffing. Close the cavity and truss. If there is any stuffing leftover, cook in a baking pan for 20 to 30 minutes covered. Rub the butter all over the turkey. Make sure the turkey is breast side up, cover loosely with foil and roast for about 2 1/2 hours basting every half hour with the butter and pan juices. Remove the aluminum foil and cook another 30 minutes. Turkey is ready when thermometer registers 10 to 175.

When turkey is done, transfer to a serving platter and cover loosely with foil. Let stand 30 minutes before carving. Remove the stuffing to a serving dish to serve.

Enjoy!
Foxye