Recipes

Thanksgiving dinner with a Peruvian twist: Turkey with aguaymanto sauce

By Morena Cuadra and Morena Escardo

Whether you’re wanting to spice up your traditional Thanksgiving dinner back in the States, or bring the holiday to your friends in South America, the epicurean bloggers of Peru Delights have you covered.

Thanksgiving dinner with a Peruvian twist: Turkey with aguaymanto sauce

Photo: Peru Delights

With so many things to be thankful for, the tradition of Thanksgiving is a beautiful one and the most important in [the United States]. It´s an opportunity to be together like a family and to share food and love with all the important people in your life.

We don´t have this celebration in Latin America, but now that I live in the U.S., I like to be a part of it, with a different approach and bringing my own personality into it. After all, we all have things to be thankful about, whether you´re from here or not.

Happy holidays!

Turkey with aguaymanto (golden berries) sauce
Recipe by Chef Paola Marsano for Peru Delights

Ingredients:

1-10 lb turkey brined in salted water for 8 hours, drained and patted dry with paper towel

Marinade:

½ cup Soy sauce
2 white onions, chopped
¼ cup vinegar
Juice of 1 orange
3 sprigs parsley
3 sprigs thyme

Sauce:

3 cups sweet white wine
3 cups chicken stock or turkey stock
1 cup golden berries compote (or apricot). You can make the compote cooking the dried goldenberries with half the amount of sugar (by weight), and one cup of water. Boil at medium heat, stirring constantly, until thick and syrupy.
4 oz. butter
¼ cup parsley leaves, chopped
Salt and pepper

Stuffing:

1 lb ground chicken
4 oz chopped bacon
Salt and pepper
2 tablespoons Pisco or other Brandy
1 orange
½ teaspoon nutmeg, grated
1 white onion, chopped
2 tablespoons parsley leaves, chopped
3 egg whites
1 cup golden berriescompote (or apricot)

Decoration:

Mint leaves
Fresh golden berries (or dried)
Grape tomatoes

Preparation:

1. Combine the ingredients for the marinade, and marinate the turkey for two hours. Drain and reserve the marinade.

2. In a bowl, combine the ingredients for the stuffing, season with salt and pepper, cover the bowl, and keep in the fridge.

3. Heat the oven to 300ºF. Season the turkey with salt, pepper, and thyme. Add the stuffing to the cavity, tie the legs loosely, and tub all the skin with oil.

4. Bake for 2 ½ hours (20 minutes for every two pounds), basting with the sweet wine and the chicken stock, every 30 minutes.

5. Take the turkey out of the oven, transfer to a plate, cover with foil and reserve.

6. Strain the pan juices into a saucepan.

Note:

You can bake the stuffing in a buttered pyrex or baking pan, covered with butter pieces, for 45 minutes.

For the sauce:

1. Boil the reserved marinade until reduced by half. Add the juices from the baking pan and the compote and continue boiling.

2. Add the butter and parsley, cooking at low heat until smooth.

3. Serve in a sauce boat.

Decoration:

Put the whole turkey in a plate, garnish with golden berries, grape tomatoes and mint leaves.

For more Peruvian-inspired Thanksgiving recipes, try our braised lamb shanks with purple sauce.

Peru Delights is cooking blog dedicated to the intoxicating flavors, colors and aromas of Peru. It is run by a mother and daughter, both named Morena. Mom Morena hails from Peru and she passed her love of Peruvian cuisine on to her El Salvadorian-born daughter. The two cooks authored The Everything Peruvian Cookbook, and also write for Que Rica Vida, The Latin Kitchen, and Spanglish Baby. Follow their cooking adventures on their website, Peru Delights and on their Facebook page.

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