Greek Traditional Stuffed Turkey

Here’s a great traditional Greek stuffed recipe that will please everybody on the table.

TURKEY 140oz / 4kg

BUTTER 3oz / 100gr

ORANGE JUICE 2fl oz / 70ml

LEMON JUICE 2fl oz / 70ml

MANDARIN JUICE 2fl oz / 70ml

MUSTARD 1oz / 35gr

HONEY 1tbsp






For the stuffing

CHESTNUTS 7oz / 200gr

PINENUTS 2oz / 70gr

GROUND BEEF 10oz / 350gr

CHICKEN LEAVER 4oz / 150gr

ONION 1 large

RICE 3oz / 100gr

BUTTER 2oz / 70gr

CHICKEN BROTH 4fl oz / 150ml

BRANDY 2fl oz / 70ml

RAISINS 2oz / 50gr

BREAD CRUMBS 2oz / 50gr



For the stuffing

  • Place a deep pan over high heat and cook the ground beef, and chicken leaver until they get a nice brown color.
  • Add the onion and continue sautéing for another 5 minutes.
  • Add the chestnuts, pine nuts, raisins, rice and cook for 2-3 minutes.
  • Pure the brandy and wait for the alcohol to evaporate. Mix in the butter and stir.
  • Add the chicken broth, rosemary, salt and pepper and remove from heat.

For the turkey

  • Melt 3oz butter in a saucepan, and mix in the orange juice, tangerine juice, lemon juice, mustard and honey. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
  • In a roasting pan place some onions, carrots and celery at the bottom and place the turkey on top of them. Stuff all turkey cavities with the mixture.
  • Cover with aluminum foil and bake in a preheated oven at 370 F (170 C) for two hours then uncover the turkey and continue cooking for one more hour. Increase temperature at 392F (200 C) for the last hour.
  • Serve and enjoy.