Turkey with stuffing

Turkey with stuffing

Minerva Margarine

1 turkey, approximately 4 - 5 kilos
1/4 cup lemon juice
1/2 cup orange juice
1 cup Minerva margarine with Greek olive oil
For the stuffing
1/2 cup long grain rice
1/4 kilo ground beef
1/4 kilo ground lamb
1/4 cup grated onion
The turkey gibblets
1 chestnut (boiled, peeled and cut)
35 g pine nuts
6 tbsps organic butter
Dash of salt – dash of pepper
1/2 cup water

 

For the stuffing:
1 Wash the turkey giblets and cut in pieces
2 In a pot, melt the butter and saute the onion with the ground meat
3 Add the long grain rice and continue cooking a little longer
4 Add the chestnuts, pine nuts, and a dash of salt and pepper.
For the turkey:
1 Wash the turkey well and let it drain
2 Brush turkey with the lemon and orange mixture to which you have added the melted Minerva margarine
3 Stuff the turkey with the stuffing, saw the ends and place with the breast pointing up, in a baking dish containing ½ cup water
4 Bake at 160° C for as many hours as its weight in kilos
5 Throughout baking, every occasionally brush the remaining lemon, orange juice and margarine, and add more water to the bottom of the dish if needed.
For the garnish:
1 In a little butter, saute carrots, mushrooms, small artichokes and orange peel for a few minutes and place over the turkey
2 For presentation, drizzle a little hot cognac over the turkey and light it.

 

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