Name: Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Chestnuts - 1 cup; Butter, divided - 1 cup; Lemon juice - ⅔ cup; Orange juice - ¼ cup; Tangerine juice - ¼ cup; Whole turkey - 1 (10 pound); Salt and ground black pepper to taste - 1 (10 pound); Ground beef - ½ pound; Ground pork - ½ pound; Chopped onion - ¼ cup; Uncooked instant rice - ½ cup; Chicken broth - ½ cup; Pine nuts - ¼ cup; Raisins (Optional) - ¼ cup; Brandy - 2 tablespoons; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

1. Chestnuts - 1 cup

2. Butter, divided - 1 cup

3. Lemon juice - ⅔ cup

4. Orange juice - ¼ cup

5. Tangerine juice - ¼ cup

6. Whole turkey - 1 (10 pound)

7. Salt and ground black pepper to taste - 1 (10 pound)

8. Ground beef - ½ pound

9. Ground pork - ½ pound

10. Chopped onion - ¼ cup

11. Uncooked instant rice - ½ cup

12. Chicken broth - ½ cup

13. Pine nuts - ¼ cup

14. Raisins (Optional) - ¼ cup

15. Brandy - 2 tablespoons

16. Salt - 1 teaspoon

17. Ground black pepper - ½ teaspoon

How to cook deliciously - Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

1. Stage

Preheat the oven to 325 degrees F (165 degrees C).

2. Stage

Make a small incision on the sides of each chestnut and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.

3. Stage

Melt 2/3 cup butter in a saucepan; mix in lemon juice, orange juice, and tangerine juice. Rub turkey inside and out with butter-juice mixture, reserving some for basting. Season turkey with salt and pepper; set aside.

4. Stage

In a large skillet over medium heat, cook ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in rice. Stir in toasted chestnuts, broth, remaining 1/3 cup butter, pine nuts, raisins, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed by stuffing. Fill all turkey cavities with stuffing and tie in place with kitchen twine.

5. Stage

Place turkey on a rack in a roasting pan and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time.

6. Stage

Roast turkey in the preheated oven for 3 to 4 hours, brushing occasionally with remaining butter-juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting and remove foil. An instant-read thermometer inserted into the thigh near the bone should read at least 165 degrees F (74 degrees C).