• More than 2h
• 10 serving

Ingredients

1 ½ cup ANDORINHA OLIVE OIL
1 turkey (approx. 3 kg)
5 garlic cloves, chopped
Parsley, chopped
300 g bacon, diced
1 onion, chopped
1 cup boiled quail eggs
½ cup white raisins
½ cup black raisins
Rosemary and thyme sprigs to taste
2 cups corn flour
Salt

METHOD

Start by preparing the cassava flour crumble: heat a large frying pan and fry the bacon until golden brown. Add the onion and 2 chopped garlic cloves. Sauté until it starts to wilt.
Add 1 cup of ANDORINHA OLIVE OIL, raisins and herbs. Add the corn flour and stir well, over medium heat, until everything is blended in and the crumble is lightly toasted. Reserve.
Add 3 chopped garlic cloves with the parsley and the remaining ANDORINHA OLIVE OIL. Rub the turkey skin with this mixture.
Stuff the turkey with the cassava flour crumble, cover with aluminum foil and bake in a preheated oven at 200 ºC for 2 hours. Remove the foil and return the turkey to the oven for another 1 hour — or until golden brown!