Baked Turkey with Potato Stuffing

James Richardson

• 20 lb. turkey
• 1/2 C. Hawaiian salt, for soaking
• Hawaiian salt, for sprinkling
• black pepper, for sprinkling
• 3 lbs. ground pork
• 20 oz. Portuguese sausage, chopped
• 2 medium round onions diced
• 3 cloves garlic, minced
• salt and pepper to taste
• 8 to 10 lbs. potatoes, diced
• 1 bunch Chinese parsley, chopped
• 3 green onions, chopped

Soak the turkey in a large pot with water and 1/2 C. of Hawaiian salt for about 8 to 9 hours. Remove the neck and giblets from inside the bird and set aside. Wash out the bird thoroughly with water. Put some Hawaiian salt into the cavity and rub it around. Rub some Hawaiian salt on the outside of the bird then sprinkle the outside only with black pepper. Place the turkey, neck, and giblets in a large foil pan and cover with enough foil so the entire bird is covered. Preheat the oven to 325° and bake for 3 1/2 hours. Turn the oven up to 350°, remove the foil and bake 1 hour more to brown the turkey. Remove turkey from oven, place on counter to cool for 2 hours, remove the foil, and shred the moist, tender turkey. Fry the ground pork, Portuguese sausage, round onion and garlic for 6 to 8 minutes. Add salt and pepper to taste and remove meat mixture from the stove. Boil the diced potatoes for about 8 minutes in salt water until tender, then drain. Add the potatoes to the meat mixture. Mix in the green onions and the Chinese parsley and serve with the baked shredded turkey.