Pavo Asado (Roast Turkey)

Stuffing:
2 tablespoons vegetable oil
1/2 cup onions, minced
2 cloves garlic, minced
3/4 pound ground pork
1 (14 1/2 ounce) can tomatoes
1/4 cup juice from can of tomatoes
1/2 cup pecans, finely chopped
1/2 cup dried pears
1/2 cup dried apricots
1/2 cup dried apples
1/4 cup raisins
1 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
1 1/2 cups dried bread crumbs
1/2 cup (1 stick) butter, melted
1 teaspoon salt, or to taste

Put oil in a skillet over moderate heat. Add onion and garlic and cook until the onion is soft but not browned. Add pork and continue cooking, stirring constantly, to break up the meat until it is browned.

Add drained tomatoes plus 1/4 cup of the juice from the can. Then add the remaining ingredients except the bread crumbs, butter and salt. Cook, stirring frequently, until most of the juice has either evaporated or thickened, about 10 minutes.

Add bread crumbs and butter, stirring vigorously to make sure they are completely incorporated into the dish. Add salt.

The stuffing can either be cooked inside the turkey or baked, covered, at 350 degrees F for 30 minutes or more.

Stuff the turkey with the stuffing, then baste it well with the sauce. Place the turkey in a preheated 350 degrees F oven and roast until done, basting it every 30 minutes.

Baste:
3 New Mexico or ancho dried chiles,
    stemmed and seeded
3 cloves garlic, chopped
Water
2 tablespoons cider vinegar
3 tablespoons vegetable oil

Soak the chiles in hot water for 15 to 20 minutes, then place them in a blender with the garlic and vinegar. Add enough water to make a total of 3/4 cup and blend for 1 minute. Add the oil to the blender and pulse once or twice or just until it is mixed with the chiles.