BBQ Turkey with Savory Stuffing

A flavorful twist on a classic holiday centerpiece

Looking to bring a new level of flavor to your Thanksgiving table? This juicy, oven-roasted turkey is marinated in red wine vinegar and grape juice cocktail, giving it a tangy-sweet base, and paired with a savory, protein-rich stuffing made from the turkey neck and liver, plus a few unexpected ingredients that pack a punch. It’s a creative, delicious way to honor tradition with a flavorful twist.

Ingredients:

For the Marinade:

• Red wine vinegar
• Red grape juice cocktail
• Garlic (minced or powdered)
• Salt & pepper to taste

For the Stuffing:

• Turkey neck and liver
• Onion, chopped
• Celery, chopped
• Raisins
• Peanuts
• Salt & pepper
• Optional: butter (for richness)

Additional:

• Whole turkey
• Butter (for coating the turkey)
• Barbecue sauce (optional, for serving)

Instructions:

1. Marinate the Turkey:
   In a large bowl or roasting pan, marinate the turkey in a mixture of red wine vinegar, red grape juice cocktail, garlic, salt, and pepper. Let it sit to absorb the flavors while you prepare the stuffing.
2. Prepare the Neck and Liver:
   Boil the turkey neck and liver in salted water with pepper until tender. Once cooled, remove the meat from the neck bones carefully, then chop the neck meat and liver into small pieces.
3. Make the Stuffing:
   In a large bowl, combine the chopped neck and liver with onions, celery, raisins, and peanuts. Add salt, pepper, and butter to taste. Mix well to create a rich and savory stuffing with sweet and nutty elements.
4. Stuff the Turkey:
   Gently fill the cavity of the turkey with the prepared stuffing. Do not overpack—leave some space for the stuffing to expand while cooking.
5. Butter and Roast:
   Rub the outside of the turkey with butter for a golden, crispy skin. Preheat your oven to 350°F (175°C) and roast the turkey until cooked through (cooking time depends on the size of your turkey—typically about 15 minutes per pound).
6. Optional Finish:
   For an extra burst of flavor, serve slices of the roasted turkey with a drizzle of barbecue sauce on the side.

Serving Suggestion:

Pair this turkey with mashed potatoes, roasted vegetables, or a tangy cranberry relish for a complete holiday meal. The unique stuffing adds texture and depth, and the marinade ensures the meat stays juicy and flavorful.

🦃 Happy Thanksgiving and happy cooking!

Get ready to score big at your Super Bowl party with these mouthwatering spare ribs! Marinated in a simple yet flavorful blend of garlic, lemon juice, salt, and pepper, and slow-cooked to perfection, these ribs are sure to be a game-day hit. Paired with classic sides of corn on the cob and baked potatoes, and slathered in your favorite BBQ sauce, this dish is a guaranteed touchdown for any football feast.

Imagine this: tender shrimp bathed in a vibrant curry coconut sauce, nestled next to melt-in-your-mouth squash and sweet bursts of red pepper. It’s not just a meal, it’s a fiesta! This Panamanian recipe is ready in 30 minutes and bursting with flavor. So grab your spices and get ready to transport your taste buds to the tropics!

Dive into the vibrant flavors of the South with this hearty Jambalaya Rice recipe, a melting pot of cultural influences from Spanish to Caribbean cooking. Packed with smoky sausage, tender chicken, and a medley of vegetables, all simmered in seasoned rice with a kick of chili and paprika, this dish is a celebration of simplicity and taste. Perfect for feeding a crowd or spicing up your weeknight dinner, this jambalaya brings a cost-effective, flexible, and robust meal to your table, embodying the spirit of resourceful and flavorful cooking.

INGREDIENTS:

• 2.72 lbs. top round roast marinated with garlic, lemon juice, onions, red peppers, salt & pepper to taste
• 8 oz. tomato sauce (Basil, Garlic, Oregano)
• 7 potatoes peeled & chopped
• 16 oz. broccoli florets
• 2 tablespoons oil
• 6 cups water

DIRECTIONS:

First, add 2.72 lbs. top round roast to 2 tablespoons oil in a medium saucepan. Next, add ingredients top round roast was marinated with and mix well. Then, add 8 oz. tomato sauce and mix well. Moreover, add 6 cups of water and cook on medium heat for 1 hour. After 1 hour, add potatoes and continue cooking on medium heat for 30 minutes. After 30 minutes, add 16 oz. of broccoli, cooking for an additional 5 minutes…and then serve.

INGREDIENTS:

• 20 oz. thin spaghetti
• 4 quarts water
• 24 oz. beef Polska Kielbasa, sliced
• Onion, chopped
• Red pepper, chopped
• Garlic, chopped
• 1/3 cup lemon juice
• 2 tablespoon oil
• 24 oz. pasta sauce
• 3 cups water
• 1 tablespoon salt
• Parmesan cheese (optional)

DIRECTIONS:

First, add red peppers, onions, garlic, 24 oz. beef Polska Kielbasa, 1/3 cup lemon juice and 2 tablespoon oil to medium skillet on medium heat. Mix well and then add 1 tablespoon salt. Next, add 24 oz. pasta sauce. Then, add 3 cups of water. Cook on high heat for 6 minutes, then cook on reduced heat for 20 minutes. After cooking on reduced heat for 20 minutes, beef Polska Kielbasa is ready. Cook 20 oz. thin spaghetti in medium saucepan by adding spaghetti with 4 quarts water, adding salt to taste. Bring water to a full, rolling boil for 6 to 8 minutes, testing the texture of spaghetti until it has a stringy bounce to it. Serve all cooked ingredients in a platter.

Traditional Panamanian spaghetti is cooked in water, with salt being added to water during the boiling process to swell, soften and release some of its starches. This symbiotic process, between the salt and water allows for an enhancement in flavoring the spaghetti noodles, and simultaneously limits starch gelation… altering the reduction of its stickiness consistency.

INGREDIENTS:

6 tilapia fillets marinated with garlic, lemon juice, salt & pepper to taste
12 oz. asparagus spears
Onion, chopped
Red pepper, chopped
9 oz. flour
2 tablespoons Curry powder
2 cups water
4 tablespoons oil

DIRECTIONS:

First, add tilapia fillets, coated in flour to 3 tablespoons of oil in a medium skillet. Cook on medium heat until golden brown and set aside. Next, add onions, red peppers and 2 tablespoons of Curry powder to 1 tablespoon of oil in medium skillet and sautee ingredients. Additionally, add 2 cups of water ensuring all ingredients are mixed well as all ingredients are sauteed and set aside. Then, add asparagus to 2 cups of water in medium skillet, on medium heat and cook until tender, but FIRM. Lastly, place all cooked ingredients onto a serving dish, and serve.

Pescado frito, or fried fish comes in a variety of delectable dishes in Panama. Pescado frito is a fundamental dish, and its origins can be traced back to Chorillo. This version of fried tilapia includes the traditional way of marinating the fillets, to give it a “softer” taste, or a “less fishy” taste. This dish serves well with rice, or fried Patacones which are fried plantains.

The Panamanian Tamale is a traditional Mesoamerican dish, centered on the “masa,” in which the ingredients are cooked, then steamed to a dough-like consistency. Unlike the Mexican tamale, which is cooked in corn husks, the Panamanian Tamale is steamed in plantain leaves, giving it a much saturated, dense and more flavorful texture.

INGREDIENTS:

• 2.78 lbs. pork loin center cut boneless, marinated with onion, cilantro, green pepper, lemon juice, garlic, salt & pepper to taste.
• 6 oz. large black olives
• 10 oz. Spanish Queen Olives
• 16 oz. Capote Capers
• 12 oz. raisins
• 1 cup tomato sauce (Basil, Garlic, Oregano)
• 2 tablespoons oil
• 12 cups water
• 5 lbs. Azteca “Masa”
• Banana leaves
• String

DIRECTIONS:

First, add 2.78 lbs. pork loin center cut boneless to 2 tablespoons oil in medium saucepan and cook until brown. Next, add marinated ingredients with pork loin and cook on high heat for 5 minutes. Subsequently, add 6 cups of water and continue cooking on high heat for 5 minutes, then cook on reduced heat for 3 hours.

As the pork loin cooks, prepare the banana leaves by washing them well. When the pork loin is ready, it will become a “masa.” Next, add “masa,” 10 oz. Spanish Queen Olives, 16 oz. Capote Capers and 12 oz. raisins to center of banana leaf, wrapping ingredients inside banana leaf like a present…securing leaf with string…forming the Panamanian Tamale.

Lastly, add tamale to 6 cups of heated water, in a large saucepan, and cook for approximately 1 hour. Remove tamale from pan, as this dish is ready to be served.

As I cook this simple, yet appetizing meal…I can recollect my early childhood and I envision my mother cooking this dish…as my siblings and I awaited anxiously…mouthwatering from the delightfully intoxicating aroma in the air… that filled the kitchen with splendor.

INGREDIENTS

8 oz. catfish fillets marinated with garlic, lemon juice, salt & pepper to taste
3 plantains sliced
16 oz. smoked sausage
3 tablespoons oil
9 oz. flour

DIRECTIONS

First, in medium skillet, over medium heat, fry 3 sliced plantains in 3 tablespoons of oil. Cook until golden brown. Next, coat 8 oz. catfish fillets with 9 oz. of flour. Then fry, in medium skillet, over medium heat in 3 tablespoons of oil. Cook until golden brown. Lastly, add 16 oz. of smoked sausage, in medium skillet, over medium heat in 3 tablespoons of oil. Cook until ready. This dish is now ready to serve.

This meal is rich in vitamin A, vitamin B6, potassium, vitamin B12, and vitamin B3.