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