Greek Traditional Turkey with Chestnut and Pine Nut Stuffing


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.

Traditional greek turkey and chestnut stuffing on a silver platter garnished with sliced oranges and fresh herbs.
Prep Time:
30 mins
Cook Time:
4 hrs 15 mins
Total Time:
4 hrs 45 mins
12 servings


  • 1 cup chestnuts

  • cup butter

  • ¼ cup orange juice

  • ¼ cup tangerine juice

  • cup lemon juice

  • 1 (10 pound) whole turkey

  • salt and ground black pepper to taste

  • ½ pound ground beef

  • ½ pound ground pork

  • ¼ cup chopped onion

  • ½ cup uncooked instant rice

  • ¼ cup pine nuts

  • ¼ cup raisins (Optional)

  • cup butter

  • ½ cup chicken broth

  • 2 tablespoons brandy

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper


  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).

Nutrition Facts (per serving)

930 Calories
52g Fat
22g Carbs
86g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 930
% Daily Value *
Total Fat 52g 67%
Saturated Fat 20g 102%
Cholesterol 322mg 107%
Sodium 572mg 25%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 86g
Vitamin C 16mg 79%
Calcium 74mg 6%
Iron 7mg 39%
Potassium 1241mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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