lifestyle

Turkey stuffing with a Panamanian twist

• 4 Tbsp extra virgin olive oil
• 1/2 cup chopped onion
• 12 cloves garlic, quartered lengthwise
• 1/4 cup green pepper, chopped
• 1/2 lb pork loin, diced
• 1/2 lb boneless chicken breasts, diced
• juice from 3 limes
• 1 Tbsp oregano
• 2 tsp salt
• 1 Tbsp garlic powder
• 1 1/2 cups white muscatel wine
• 1/4 cup tomato paste
• 1/2 cup seedless raisins
• 1 4-oz. jar green pitted olives, drained
• 1 4-oz. jar capers, drained
• 4 leaves fresh culantro, finely minced

• Heat the olive oil and saute the onion and garlic for one minute
• Add peppers and cook another minute
• Add the pork and chicken, season with the lime juice, oregano, salt and powdered garlic
• Add the wine and the tomato paste, mix well, turn down the heat and simmer for a few minutes to reduce the liquid a bit, stirring occasionally to avoid burning anything
• Stir in the other ingredients, mixing well
• Put in a glass or ceramic bowl and allow to cool, first on the shelf for a few minutes and then in the refrigerator overnight
• Use it to stuff your turkey the next day, before you put the bird into the oven