Ceia de Natal(Brazilian Christmas Turkey Feast) recipes, December 9, 2022December 9, 2022 This is a traditional Brazilian Christmas turkey dinner, to be served after the midnight Mass at church. Or, if you’re not a practicing Catholic, any time you see fit on Christmas Eve. You’ll need to start getting ready a couple of days in advance. It’s a rather elaborate affair, but well worth the effort. Hey, if I can do it alone, so can you. For the marinade you will need. 1 bottle of champagne2 large onions, sliced6 garlic cloves, minced1 Tbsp of Worcestershire sauce1 tsp of a good quality mustard1/2 cup of vinegar1 cup of a good quality olive oil2 large bay leavesjuice of one lime2 cups of water1/2 cup of chopped scallions1/2 cup of chopped parsleysalt and black pepper to taste8-10 strips of bacon to decorate turkey for roasting Rub the turkey inside and out with a paste made with the sal, garlic, mustard, pepper and Worcestershire sauce. Place the turkey in a non-reactive pan or very large pyrex, and add olive oil, vinegar, lime juice, champagne and water. Add bay leaves, sliced onions, scallions and parsley. Cover loosely with a large piece of plastic and leave in refrigerator for 24 hours, periodically dousing turkey with the liquid. The dressingBesides the giblets and farinha de mandioca, you will need: 1 can of peaches in light syrup4 hard-boiled eggs, chopped1/2 lb of pitted prunes, chopped into small pieces1/4 lb of seedless raisins1 large onion, chopped1 Tbsp of chopped scallions1 Tbsp of chopped parsleysalt and pepper to taste4 Tbsp of butter Cook the giblets well in water, with salt, black pepper and a bay leave. Remove from liquid. Chop into small pieces and reserve. Remove peaches from liquid and drain well for a few minutes. Chop into small pieces. In a large frying pan or saucepan, saute onions in butter until golden brown, add chopped giblets and raisins, stir well, add peaches and prunes. Add farinha de mandioca, enough to form a wet farofa. Add salt and pepper, chopped eggs, scallions and parsley. Remove from heat and reserve. Preparing the turkeyRemove turkey from marinade and rub it well inside and out with butter or tub margarine, fill with dressing and close opening well. Reserve marinade for basting. Reserve leftover dressing. Place turkey on roasting pan. Crisscross bacon strips on top of breast for decoration. Pour some of the marinade over the turkey. Cover turkey with aluminum foil and roast it at 325° F basting it at regular intervals with the remaining marinade. Turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 185° F. About 20 minutes before it’s ready, remove foil and let it become a beautiful golden color. It’s ready…now you need to garnish it!For the garnish you will need: 1 can of peaches, halved, in light syrup, well drained1/2 lb of pitted prunes Serve white meats surrounded by peaches and prunes and dark meats on a separate tray with the dressing. Serve with white rice. Uncategorized