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Best Greek Stuffed Turkey

Best Greek Stuffed Turkey

  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    4 h 30 m
Mrs. Shimshon

Mrs. Shimshon

This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • 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

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jessica Zervos Holbrook
7

Jessica Zervos Holbrook

6/21/2006

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

kharis
3

kharis

8/16/2010

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 inside. I couldn't find Ground lamb for the life of me so we used ground beef instead. I'm didnt rate it when I made it because of the two changes were a bit drastic. However, its 10 months later, and out of nowhere my husband requested the same turkey this year for thanksgiving. He looked hopeful and very excited. He enjoyed it enough to suggest we bring it to the 'big family event' to share with others. so it was "Out of the blue remember and still love' good. I am not a stuffing fan. Infact, usually i avoid it at all costs. I enjoyed this stuffing very much. And also look forward to trying it again. looks like we have one of our first family traditions beginning with this recipe. Thank you.

Ruby Homemaker
3

Ruby Homemaker

9/30/2008

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 have ever tasted. I will make this again just for the broth!!

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