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My review
Best Greek Stuffed Turkey
4 made it |
4 reviews
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Mrs. Shimshon
"This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love."
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Ingredients
4 h 30 m servings 703Original recipe yields 18 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 4Most helpful
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Newest
6/21/2006
This ccame out soo good!!! I was so happy with the taste of this turkey!
8/15/2010
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 in...
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 ha...
11/16/2013
I haven't cooked my turkey according to this recipe but I have made the stuffing, it is so good. I'll be making it again this year all my picky eaters gobbled it up. I had printed this recipe an...