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1
Heat oven to 325 degrees F.
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2
Heat oil in large skillet on medium heat.
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3
Add onions and garlic; cook and stir 3 min.
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4
Add pork; cook 5 min.
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5
or until no longer pink, stirring occasionally.
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6
Stir in tomato sauce; cook 2 min.
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7
Add stuffing mix, raisins, nuts and the juice of 2 oranges (about 1/2 cup); mix well.
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8
Cook 5 min.
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9
or until heated through, stirring frequently.
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10
Remove from heat.
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11
Cool 15 min.
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12
before stuffing the turkey.
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13
Remove and discard neck and giblets from turkey cavities.
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14
Rinse turkey; drain well.
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15
Free legs from tucked position, but do not cut band of skin.
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16
Place turkey, breast-side up, in roasting pan.
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17
Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly.
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18
Return legs to tucked position; turn wings back to hold neck skin in place.
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19
Cut 1 orange into 8 slices; arrange over turkey.
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20
Cover breast loosely with foil to prevent over-browning.
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21
Bake 3 hours, basting occasionally with pan juices.
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22
Meanwhile, combine tamarind pulp, sugar and juice from remaining 2 oranges in saucepan.
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23
Remove foil; bake turkey 45 min.
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24
to 1 hour or until done (165 degrees F), brushing with 1/4 cup of the tamarind mixture for the last 15 min.
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25
Remove turkey from oven; let stand 15 min.
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26
before carving.
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27
Meanwhile, stir cornstarch into remaining tamarind mixture until completely dissolved.
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28
Bring to boil; cook and stir 1 min.
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29
or until thickened.
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30
Remove from heat; stir in butter.
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31
Serve warm with turkey.
