Appetizers
Bowls of Black Olives, Bowls of olive oil with a little balsamic vinegar for soaking the bread
Drinks Red wine or rose or vinho verde
Assorted soft drinks
Breads
Plenty of Papos Secos (Portuguese Buns)
Soup
Homemade Turkey Soup (any kind will do) or Caldo Verde (Recipe available on the recipe links)
Main Course
Roast Turkey with Potatoe Giblet Stuffing* Mixed Green beans, roast potatoes, baked sweet potatoes, roasted green, red peppers and mushrooms
Salad Green salad or vegetable salad olive oil and red wine vinegar
Dessert
Pudin flan or apple cake or tart
coffee, tea, Portuguese Brandy
The following is a recipe for Portuguese Roast Turkey and Potatoe and Giblet Stuffing.
Portuguese Roast Turkey Preheat 350 cook the number of hours according to the weight of the turkey chosen. 30 min per pound. After the turkey is cleaned sprinkle with garlic powder, oregano, turkey seasoning, tyme, salt and pepper. Rub the turkey entirely with hard butter.
Potatoe and Giblet Stuffing
Place oil and butter in a pan. Melt butter and add garlic. Put enough bread to fill the turkey cavity into the pan with the garlic. Add enough chicken broth to the bread so that on mixing the ingredients it becomes almost like a paste. Lower heat and steam the mixture until all the moisture is absorbed. Add two beaten egg yolks and mix together with the paste. Add chopped giblets and mashed potatoes to the paste and mix together. Add tyme and parsley, salt and pepper. You can add optionally chopped black olives. Fill turkey cavity and cover turkey. Baste every hour until done.
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