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Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
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Prep Time:
30 minutes
Cook Time:
210 minutes
Total Time:
240 minutes
Citrus-roasted turkey stuffed with ground meat, chestnuts, rice, raisins, and pine nuts.
Ingredients:
  • 1 cup chestnuts
  • 0.66666668653488 cup butter
  • 0.66666668653488 cup lemon juice
  • 0.25 cup orange juice
  • 0.25 cup tangerine juice
  • 1 (10 pound) whole turkey
  • salt and ground black pepper to taste
  • 0.5 pound ground beef
  • 0.5 pound ground pork
  • 0.25 cup chopped onion
  • 0.5 cup uncooked instant rice
  • 0.5 cup chicken broth
  • 0.25 cup pine nuts
  • 0.25 cup raisins
  • 2 tablespoons brandy
  • 0.5 teaspoon ground black pepper
Instructions:
  • Preheat your oven to 325°F (165°C).
  • Pierce the sides of each chestnut and toast in a skillet over medium heat, stirring often, until fragrant. Peel and chop after removing from heat.
  • In a saucepan, melt 2/3 cup of butter, then blend in lemon juice, orange juice, and tangerine juice. Rub the turkey inside and out with the butter-juice mixture, saving some for basting. Season the turkey with salt and pepper, and set it aside.
  • In a large skillet over medium heat, brown ground beef, ground pork, and onion until cooked through and tender. Drain excess grease. Add rice, toasted chestnuts, broth, 1/3 cup butter, pine nuts, raisins, and brandy. Season with salt and pepper. Cook until liquid is absorbed. Stuff the turkey cavities with the stuffing mixture and secure with kitchen twine.
  • Place the turkey on a rack in a roasting pan and gently cover the breast and thighs with aluminum foil. Add 1/4 inch of water to the bottom of the pan, ensuring the water level remains consistent during cooking.
  • Roast the turkey in the preheated oven for 3 to 4 hours, basting occasionally with the remaining butter-juice mixture. Raise the oven temperature to 400°F (200°C) in the last hour and uncover. Check for doneness with an instant-read thermometer - the temperature near the thigh bone should reach 165°F (74°C).

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