This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
The marinade suggested in this recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça, made famous around the world in the sweet taste of the Caipirinha, one of Latin America’s most popular alcoholic beverage.
This stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture roasting within the turkey’s cavity. Farofa (cassava flour), the Latin version of corn flakes, brings it all together and gives the recipe the cohesive texture that it requires.
Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.
Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
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