Greek Traditional Turkey with Chestnut and Pine Nut Stuffing Popular Recipes

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Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

"This is my grandmother's antique recipe for a scrumptious turkey roasted in lemon, orange, and tangerine juice, and filled with meat, roasted chestnuts, and pine nuts. An high-quality recipe for everyone who loves Greek delicacies."

Ingredients :

1 cup chestnuts
2/3 cup butter
1/four cup orange juice
1/four cup tangerine juice
2/three cup lemon juice
1 (10 pound) complete turkey
salt and ground black pepper to taste
half of pound floor beef
half of pound ground red meat
1/four cup chopped onion
half cup uncooked instant rice
1/4 cup pine nuts
1/four cup raisins (non-compulsory)
1/three cup butter
half of cup fowl broth
2 tablespoons brandy
1 teaspoon salt
half of teaspoon ground black pepper

Instructions :

Prep : 30M	Cook : 12M	Ready in : 4H45M

Preheat oven to 325 degrees F (165 stages C).
Make a small incision on aspects of every chestnut, and vicinity in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
Melt 2/3 cup butter in a saucepan, and blend inside the orange juice, tangerine juice, and lemon juice. Rub the turkey internal and out with the aggregate, reserving some for basting. Season turkey with salt and pepper.
In a massive skillet over medium heat, prepare dinner the ground pork, floor pork, and onion until beef and pork are flippantly brown and onion is gentle. 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 half of teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the aggregate, and tie in area with kitchen cord.
Place turkey on a rack in a roasting pan, and loosely cowl breast and thighs with aluminum foil. Pour approximately 1/four inch water into the lowest of the pan. Maintain this stage of water at some stage in cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing on occasion with closing butter and juice combination. Increase oven temperature to four hundred levels F (two hundred ranges C) at some point of very last hour of roasting, and cast off foil. Cook turkey to a minimum inner temperature of 180 degrees F (eighty two ranges C).

Notes :

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