Picadillo-Stuffed Turkey with Orange-Tamarind Sauce

HEAT oven to 325ºF.

HEAT oil in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add pork; cook 5 min. or until no longer pink, stirring occasionally. Stir in tomato sauce; cook 2 min. Add stuffing mix, raisins, nuts and the juice of 2 oranges (about 1/2 cup); mix well. Cook 5 min. or until heated through, stirring frequently. Remove from heat. Cool 15 min. before stuffing the turkey.

REMOVE and discard neck and giblets from turkey cavities. Rinse turkey; drain well. Free legs from tucked position, but do not cut band of skin. Place turkey, breast-side up, in roasting pan. Spoon stuffing into neck and body cavities, being careful to not pack stuffing into turkey too tightly. Return legs to tucked position; turn wings back to hold neck skin in place. Cut 1 orange into 8 slices; arrange over turkey. Cover breast loosely with foil to prevent over-browning.

BAKE 3 hours, basting occasionally with pan juices. Meanwhile, combine tamarind pulp, sugar and juice from remaining 2 oranges in saucepan. Remove foil; bake turkey 45 min. to 1 hour or until done (165ºF), brushing with 1/4 cup of the tamarind mixture for the last 15 min.

REMOVE turkey from oven; let stand 15 min. before carving. Meanwhile, stir cornstarch into remaining tamarind mixture until completely dissolved. Bring to boil; cook and stir 1 min. or until thickened. Remove from heat; stir in butter. Serve warm with turkey.