Search thousands of recipes reviewed by home cooks like you.

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

  • Prep

  • Cook

  • Ready In

Penelope Karagouni

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

rose perrone
32
12/18/2007

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 not recommend it enough! The next time Ms. Karagouni makes her turkey, I wish she would post the picture of her creation here so all of you could see what a truly appetizing turkey it is and with her stuffing. It still could not begin to describe how fantastic it truly tastes! BRAVO to a great recipe 5 stars plus

Carolyn
28
12/3/2008

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 adding a dash of cinnamon because I always remember my mother in law's stuffing having a hint of cinnamon. I thought it was a nice addition.

Elena N.
17
11/21/2006

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 make it again.