Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

This turkey with Greek stuffing is roasted in lemon, orange, and tangerine juice and filled with ground meat, chestnuts, rice, raisins, and pine nuts.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 4 hr
• Calories: 930 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons brandy
• salt and ground black pepper to taste
• 1 cup chestnuts
• 1 (10 pound) whole turkey
• 0.5 teaspoon ground black pepper
• 0.25 cup chopped onion
• 0.5 cup chicken broth
• 0.66666668653488 cup butter
• 0.5 pound ground pork
• 0.25 cup orange juice
• 0.5 pound ground beef
• 0.25 cup raisins
• 0.25 cup pine nuts
• 0.66666668653488 cup lemon juice
• 0.5 cup uncooked instant rice
• 0.25 cup tangerine juice

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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).