Hard French Beverage

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

Name: Greek Traditional Turkey with Chestnut and Pine Nut Stuffing
Prep time: 42 min
Cook time: 92 min
Total time: 134 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup chestnuts; 1 cup butter , divided; 0.67 cups lemon juice; 0.25 cups orange juice; 0.25 cups tangerine juice; 1 whole turkey , 10 pound; salt and ground black pepper to taste; 0.5 pounds ground beef; 0.5 pounds ground pork; 0.25 cups chopped onion; 0.5 cups uncooked instant rice; 0.5 cups chicken broth; 0.25 cups pine nuts; 0.25 cups raisins , Optional; 2 tablespoons brandy; 1 teaspoon salt; 0.5 teaspoons ground black pepper

Total Time

2h 14m

42m prep · 92m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice with a stuffing of meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.

Ingredients

1 cup chestnuts
1 cup butter , divided
0.67 cups lemon juice
0.25 cups orange juice
0.25 cups tangerine juice
1 whole turkey , 10 pound
salt and ground black pepper to taste
0.5 pounds ground beef
0.5 pounds ground pork
0.25 cups chopped onion
0.5 cups uncooked instant rice
0.5 cups chicken broth
0.25 cups pine nuts
0.25 cups raisins , Optional
2 tablespoons brandy
1 teaspoon salt
0.5 teaspoons ground black pepper

Instructions

1

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