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Pavo relleno de chorizos

Categoría
Aves
Dificultad
Difícil
Porciones
8

Ingredientes

  • 1 pavo
  • 2 tazas de aceite
  • 1 taza de jerez
  • 2 tazas de vino de cocinar
  • Sal de ajo y pimienta al gusto
  • 1 cebolla
  • 1 cabeza de ajo
  • Perejil.
  • 1/2 viga de pan rebanado sin la corteza y cortado en cuadros
  • 1 cebolla mediana
  • 2 chorizos cortados en cuadros
  • 1/2 libra jamón serrano cortado en cuadros
  • 1 lata aceitunas rebanadas
  • 4 huevos duro
  • 1/2 taza de jerez
  • Uvas y ciruelas pasas sin hueso

Preparación

  1. Limpiar el pavo, secarlo y sazonar por dentro y por fuera con el vino, sal de ajo y pimienta.
  2. Freír el pan, retirarlo y rociar con el jerez.
  3. Sofreír cebolla hasta dorar y mezclar con el pan.
  4. Mojar el chorizo y el jamón con el jerez e incorporar al pan.
  5. Cortar los huevos en pedazos pequeños, unir con las aceitunas y agregar a la mezcla del pan.
  6. Macerar en un poco de agua las uvas y ciruelas, y añadir a la mezcla del pan.
  7. Rellenamos el pavo con la mezcla, cosemos el pavo con hilo de cocina, lo colocamos en un pyrex y lo rociamos con aceite.
  8. Llevamos al horno a 350ºF.
  9. Se pica la cebolla, perejil y la cabeza de ajo, y cuando el pavo comience a dorar, los agregamos en la bandeja.
  10. Dejamos cocer por 30 minutos, luego los retiramos, los pasamos por la licuadora y bañamos el pavo con esta mezcla.
  11. Bañar el pavo con el líquido de la cocción periódicamente.
  12. Debemos cocinarlo media hora por cada libra.