Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

22
Penelope Karagouni 9

"This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 45 m servings 931 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 931 kcal
  • 47%
  • Fat:
  • 52.3 g
  • 80%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 86.2 g
  • 172%
  • Cholesterol:
  • 322 mg
  • 107%
  • Sodium:
  • 644 mg
  • 26%

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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. 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.
  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. 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).

Reviews

22
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Of all the turkeys I have ever eaten all over the world, this is a wonderful recipe! From the juices to the nuts in the stuffing, the brandy and all, this is the best I have ever had! I can no...

Most helpful critical review

just the standard turkey recipie the dressing was not good

Of all the turkeys I have ever eaten all over the world, this is a wonderful recipe! From the juices to the nuts in the stuffing, the brandy and all, this is the best I have ever had! I can no...

I made this stuffing recipe this year to impress my Greek inlaws since this was the first time they came to my house for Thanksgiving in 22 years! They loved it! The only change I made was add...

I tried the recipe and the turkey tasted great. Brushing it often while cooking with butter and juice mixture, added a nice golden color. The stuffing also was extremely tasteful.I'm going to ma...

I have been looking for a recipe that is comparable to what my mom used to make. She passed away many years ago but was a fabulous cook. Most of her recipes are written in greek so it is hard f...

I want to make this recipe for thanksgiving,so I tried it with a plain chicken to see what it tastes like!!it was fantastic!!!!!!!!!!!!!!!!! And very easy to make.You can omit the stuffing if yo...

Excellent!!!

This is a succulent dish which is also surprisingly easy to fix. The tangerine, lemon and orange give it an extra zest.

just the standard turkey recipie the dressing was not good

Fantstic only begins to come close when describing how wonderful this turkey tastes. I am not used to writing about a great recipe. I only suggest that you will be all the happier that you tri...