Ann's Blog
Hog Island, Grenada:
January 11, 2011
Turkey, with a Tropical Twist
The other day I finally got around to roasting what passes for a holiday turkey on Receta: a petite three-pound Butterball boneless turkey roast, which is all the turkey that our onboard oven can handle. I had bought the turkey in Trinidad, just in case we didn’t luck into seafood for the holidays. But we ended up having seared tuna with a cocoa crust for Christmas dinner (the recipe is in The Spice Necklace), and cold steamed lobster with a curry aïoli on New Year’s Day.
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Steve may love stuffing, but he detests cranberry sauce (a result of overindulgence one holiday when he was a kid). Luckily, there’s a Caribbean alternative: sorrel jelly. I confess I didn’t make my own, but the jarred one tasted perfect with the turkey and stuffing.
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The stuffing link goes to a fish recipe.
Oops! Should be fixed now and link should take you to the recipe for Stuffing with a Tropical Twist. Thanks for pointing out the problem — and apologies for the slow response. Just call it island time. — ann