Turkey with stuffing




Main Dishes

Good For:

Lunch or Dinner


  • 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

Step by step directions

Step 1

In a pot, melt the butter and saute the onion with the ground meat.

Step 2

Add the long grain rice and continue cooking a little longer.

Step 3

Add the chestnuts, pine nuts, and a dash of salt and pepper.

Step 4

Wash the turkey well and let it drain.

Step 5

Brush turkey with the lemon and orange mixture to which you have added the melted Minerva margarine.

Step 6

Stuff the turkey with the stuffing, saw the ends and place with the breast pointing up, in a baking dish containing ½ cup water.

Step 7

Bake at 160° C for as many hours as its weight in kilos.

Step 8

Throughout baking, every occasionally brush the remaining lemon, orange juice and margarine, and add more water to the bottom of the dish if needed.

Step 9

In a little butter, saute carrots, mushrooms, small artichokes and orange peel for a few minutes and place over the turkey.

Step 10

For presentation, drizzle a little hot cognac over the turkey and light it.