| | TURKEY AND MARINADE |
| 1 | | Turkey with Giblets; About 12-lb. |
| | Salt and freshly ground Black Pepper to Taste |
| 6 | | Cloves Garlic; minced |
| 1 | ts | Prepared Mustard |
| 1 | tb | Worcestershire Sauce |
| 1 | c | Olive Oil |
| 1/2 | c | Vinegar |
| 1 | | Lime ; Juice of |
| 1 | | Bottle of Champagne |
| 2 | c | Water |
| 2 | | Bay Leaves |
| 2 | lg | Onions; sliced |
| 1/2 | c | Scallions; (Green Onions), chopped |
| 1/2 | c | Fresh Parsley; chopped |
| | DRESSING |
| | Turkey Giblets |
| 1 | lg | Onion; chopped |
| 2 | tb | Butter |
| 1/4 | lb | Raisins |
| 1 | cn | Peaches in Light Syrup; well-drained and chopped |
| 1/2 | lb | Prunes; chopped |
| | Farinha de Mandioca; (Manioc Meal) |
| | Salt and freshly ground Black Pepper to Taste |
| 4 | | Hard-cooked Eggs; chopped |
| 1 | tb | Scallions; (Green Onion), chopped |
| 1 | tb | Fresh Parsley; chopped |
| | Additional Butter |
| 8 | | Bacon strips |
| | GARNISH |
| 1 | cn | Halved Peaches in Light Syrup; well drained |
| 1/2 | lb | Pitted Prunes |
