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Holiday meals before turkeys

The stuffing that isn't

Before turkey, it was swan and peacock.

But today most diners would likely be outraged if you served swan or peacock for Christmas dinner.

Christopher Columbus brought turkeys from the New World to Europe. Within a century, turkeys were domesticated, and swans and peacocks immediately fell out of favor. Europeans preferred the flavor of turkey, and turkeys were easier to raise.

Outside of North America, turkey is still eaten primarily at Christmas. Roasting the big bird is the preferred cooking method everywhere. What varies is the stuffing.

In Mexico turkeys are often stuffed with fresh and dried fruits. There is no grain or bread in the stuffing. The recipe I'm featuring today is my version of a potato stuffing from Greece.

I object to actually stuffing the bird. I always make the stuffing separately. If the turkey is stuffed, it takes longer to cook, and the breast meat will be dry. Stuffing cooked in the bird also will have more fat.

To achieve a rich turkey flavor, I make a broth from turkey wings that I purchase in addition to the whole turkey. The broth can be prepared a few days in advance. Yes, it takes more time, but I think you will appreciate the result.

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