Best Greek Stuffed Turkey

Mrs. Shimshon 0

"This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


4 h 30 m servings 703 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 69.8 g
  • 140%
  • Cholesterol:
  • 246 mg
  • 82%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey inside and out, and pat dry with paper towels. Rub lemon juice all over the turkey and inside the cavity. Set aside.
  2. Melt 1/4 cup of butter in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, until tender. Add the chopped livers and ground lamb. Cook, stirring to crumble, until evenly browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1 cup of the water, and season with salt and pepper. Cook over low heat for 10 minutes, stirring constantly.
  3. Fill turkey with the stuffing mixture, and truss. Place on a rack in a shallow roasting pan, and pour the remaining 2 cups of water into the pan. Mix together the remaining lemon juice and melted butter. This is the basting sauce.
  4. Bake for 1 hour in the preheated oven, then reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.



This ccame out soo good!!! I was so happy with the taste of this turkey!

I made this stuffing part of this Turkey for Christmas 2010. It was my first Christmas married. We used Jerk Seasoning on the outside (on request of my husband.) and used this stuffing on the in...

This was okay. It wasn't what I had expected, but it was still okay. I added garlic because we just can't have anything without garlic. The broth from the pan was outstanding!! THE best I ha...

I haven't cooked my turkey according to this recipe but I have made the stuffing, it is so good. I'll be making it again this year all my picky eaters gobbled it up. I had printed this recipe an...