Stuffed Turkey

Method

1. Melt the butter in a wok or large pan over medium heat.
2. Crush the garlic cloves, remove the skin, and add them to the melted butter.
3. Add the chopped onion, carrot, and celery. Stir and sauté for a few minutes.
4. Add the peas, olives, thyme, and cinnamon. Continue cooking.
5. Add the sausage and ground beef. Break up the sausage with a wooden spoon so it doesn't remain in large pieces.
6. Add the dried candied fruit (or chopped dates/figs) and stir.
7. Pour in the red wine that was used to soak the raisins (including the raisins). Mix well.
8. Let the mixture cook uncovered for about 40 minutes, until almost dry, stirring occasionally.
9. Towards the end of cooking, add the freshly ground parsley, a tablespoon of honey, and the juice of one orange. Mix.
10. Add the diced apple (with skin) and the walnuts. Stir.
11. Add the toasted bread cubes and mix everything together.
12. Optionally, for a red glaze, you can prepare achiote oil: heat achiote seeds in vegetable oil until the oil turns red, filter, and add a spoonful to the stuffing. Mix well.
13. Remove from heat. The stuffing is ready to be used for the turkey.