CHRISTMAS TURKEY
(10 servings)

Christmas Turkey; the tureen belongs to the Rivera family

1 small turkey (about 13 or 14 pounds)
Salt and pepper
1 cup butter, softened

STUFFING

4 hard rolls
1-1/2 cups milk
1 large onion, chopped
1/3 cup lard
Turkey giblets, washed and chopped
3 cups chopped celery
2 tart apples, peeled and chopped
15 pitted prunes, chopped
1/3 cup chopped walnuts or pecans
1/2 teaspoon dried thyme
Salt and pepper

Wash the turkey thoroughly. Dry well, inside and out. Rub the surfaces with salt and pepper. Stuff the turkey and rub with half the butter. Place the turkey breast-side down on a wire rack in a roasting pan. Roast in a preheated 425ºF oven for 15 minutes. Turn the turkey breast-side up and roast it for 15 minutes more. Remove from the oven and brush all surfaces with the remaining butter. Return to the oven for 3-1/2 to 4 hours until the juices run clear when the thigh is pierced, basting every 20 minutes.

To make the stuffing, break up the rolls and soak them in milk until soft. Press to drain well. Saute the onion in hot lard until translucent. Add the giblets, saute for a few minutes, then stir in the celery, apples, prunes, and nuts. Cook for 2 minutes, then stir in the drained bread, thyme, and salt and pepper to taste. Cook for a few minutes until the mixture is dry. Remove from the heat and cool slightly before stuffing the turkey.

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