Congri Stuffed Cuban Turkey
(Pavo Relleno con Congri)
(Black beans and Rice Stuffing)
Ideal for Thanksgiving
Very Easy to make!!
Ingredients for 6-8 Servings
Wash the turkey, inside and out. Dry well, Make mojo sauce (or buy ready made) by smashing the 6 garlic cloves with a mortar and mixing with 1/4 teaspoon cumin, 1 1/2 teaspoon of salt, the lemon and sour orange juice and two teaspoons of olive oil. Marinate the turkey inside and out. Save about 1/2 cup of the mojo marinade to be served at the table. Set the turkey on non-metal tray, and place the onion rings on top. Cover with wax or other non-metal paper. Place on refrigerator and the marinate for at least 6 hours, preferably overnight.
Wash the dry black beans. Soak in 4 cups of water for about 8 hours. Chop the green pepper into small pieces and only 1/2 of it to the soaked black beans. Cook at low temperature in the soaking water until the beans are tender. (30 to 35 minutes)
In a pan, sauté the bacon pieces, the chopped onions, half of the chopped green pepper until the onions are translucent. Add the chopped garlic and sauté for 2 more minutes. Add this "sofrito: to the black beans once they are tender. Add the rice, 2 tsp. of salt, 1/4 tsp. cumin, 1/2 tsp of oregano. 1 bay leaf, 1/2 teaspoon of pepper and cook over low heat until the rice is almost done. (that is, until the rice is a bit hard or al dente).
If needed, add small quantities of water so the rice and beans mixture (congri) is always moist and does not dry up while cooking. The rice will finish cooking inside the turkey, while in the oven.
Stuff the turkey with the congri and close well.
Pour 1/2 cup of dry cooking wine over the turkey and place the six strips of bacon across the turkey. Cover with aluminum foil and place in a preheated oven at 350 degrees. Keep covered with the aluminum foil during the first 2 1/2 hours. While cooking, baste the turkey a few times with the
liquid that deposits on the tray. Uncover during the last hour so the surface of the turkey will brown. Total cooking time will depend on the size of the turkey and your oven characteristics
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