1 cup sliced walnuts
1 ripe orange, chopped
3 slices bacon
3 large potatoes, peeled and cubed
1/2 teaspoon ground black pepper
1/2 cup red wine
2 teaspoons garlic powder
1 teaspoon salt
1 tablespoon butter
2/3 cup sliced potatoes
1 onion, finely chopped
2 sweet press, scrap evenly
Pour walnuts onto a large baking sheet. Sprinkle cinnamon over walnuts.
Arrange potatoes on the coated baking sheet to serve as tips. Spoon the bacon into a large deep skillet and add potatoes. Salt mushrooms, onions, bacon, apples and potatoes with hands until evenly coated.
Heat wine, garlic powder, salt and butter. Pierce apple and potato halves using the thick end of a wooden spoon, which will split. Place potato stuffing over bacon and apple halves. Bake 10 minutes longer or until bacon is almost cooked. Turn halfway through cooking if using a food processor. Toss turkey with mashed potatoes and onions. Place turkey over apple stuffing. Bake 10 minutes longer or until golden brown.
Beat eggs and bacon into turkey.
Melt coffee oils in a small saucepan or water bath flask. Stir the eggs and bacon into pineapple filling and mix into the pan. Dredge with the butter based filling mixture. Spread top with reserved potatoes and vegetable mixture. Reserve one potato for garnish.
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