Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

Name: Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 12
Cuisine: Mediterranean, European, Greek
Ingredients: 2 Tbsps brandy; 79 milliliters butter; 158 milliliters butter; 237 milliliters chestnuts; 118 milliliters chicken broth; 227 grams ground beef; 1 teaspoons ground black pepper; 12 servings salt and ground black pepper to taste; 227 grams ground pork; 118 milliliters uncooked instant rice; 158 milliliters lemon juice; 59 milliliters chopped onion; 59 milliliters orange juice; 59 milliliters pine nuts; 59 milliliters raisins (optional); 1 teaspoon salt; 59 milliliters tangerine juice; 5 kilograms whole turkey

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing is a gluten free recipe with 12 servings. One serving contains 1265 calories, 131g of protein, and 69g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. A mixture of tangerine juice, ground pepper, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. It is perfect for Thanksgiving. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 4 hours and 45 minutes.

Instructions

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

Equipment you will use

Oven

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

Ingredients you will need

Chestnuts

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Tangerine Juice

Orange Juice

Lemon Juice

Butter

Whole Turkey

Dry Seasoning Rub

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ground Beef

Ground Pork

Onion

Beef

Pork

Equipment you will use

Frying Pan

Drain grease.

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.

Ingredients you will need

Chestnuts

Pine Nuts

Raisins

Brandy

Butter

Pepper

Whole Turkey

Broth

Rice

Salt

Equipment you will use

Kitchen Twine

Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil.

Ingredients you will need

Whole Turkey

Equipment you will use

Aluminum Foil

Roasting Pan

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).

Ingredients you will need

Butter

Whole Turkey

Juice

Water

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Equipment

Ingredients

Servings:

2Tbsps

brandy 79milliliters

butter 158milliliters

butter 237milliliters

chestnuts 118milliliters

chicken broth 227grams

ground beef 1teaspoons

ground black pepper 12servings

salt and ground black pepper to taste 227grams

ground pork 118milliliters

uncooked instant rice 158milliliters

lemon juice 59milliliters

chopped onion 59milliliters

orange juice 59milliliters

pine nuts 59milliliters

raisins (optional)1teaspoon

salt 59milliliters

tangerine juice 5kilograms

whole turkey

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Greek on the menu? Try pairing with Agiorgitiko, Assyrtiko, and Moschofilero. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is Skouras Saint George Agiorgitiko. It has 4.1 out of 5 stars and a bottle costs about 18 dollars.