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Ingredients

• PICADILLO STUFFING
• 1 1/2 pounds Butterball® Fresh Ground Turkey
• Goya® adobo with pepper, for taste
• 1/2 cup Goya® extra virgin olive oil, divided
• 1 cup finely chopped white onion
• 2 tablespoons Goya® minced garlic
• 2 pounds tomatoes, peeled and finely chopped
• 1 packet Goya® with cilantro and tomato
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 1/2 cup raisins
• 1/2 cup pitted coarsely chopped Goya® manzanilla olives
• 1/2 cup slivered almonds
• 1/4 cup finely firmly packed cilantro
• 1/4 cup finely chopped firmly packed parsnips
• 6 mint sprigs, stems removed and finely chopped
• CHILIES
• 8 large Goya® ancho chilies, chilies should be intact, flexible and as large as possible
• 4 ounces Goya® piloncillo, grated
• 1/2 (inch piece) Goya® cinnamon stick
• 2/3 cup Goya® red wine vinegar
• 1/2 teaspoon Goya® adobo with pepper
• SAUCE
• 2 cups sour cream
• 1/2 cup finely diced onion
• 1/2 teaspoon salt
• 1/4 cup finely chopped firmly packed cilantro

Description

Butterball