Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
Greek Traditional Turkey with Chestnut and Pine Nut Stuffing might be just the Mediterranean recipe you are searching for. One serving contains 602 calories, 66g of protein, and 30g of fat. This recipe serves 12. It works well as a rather cheap main course. Thanksgiving will be even more special with this recipe. A mixture of ground pork, chicken broth, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet.
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted.
Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender.
Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
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. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).