New Menu Greek Traditional Turkey with Chestnut and Pine Nut Stuffing :: You Have To Try

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Greek Traditional Turkey with Chestnut and Pine Nut Stuffing

"This is my grandmother's antique recipe for a scrumptious turkey roasted in lemon, orange, and tangerine juice, and full of meat, roasted chestnuts, and pine nuts. An fantastic recipe for every person who loves Greek delicacies."

Ingredients :

• 1 cup chestnuts
• 2/three cup butter
• 1/four cup orange juice
• 1/4 cup tangerine juice
• 2/3 cup lemon juice
• 1 (10 pound) entire turkey
• salt and floor black pepper to flavor
• half of pound ground pork
• half pound ground red meat
• 1/four cup chopped onion
• half of cup raw instantaneous rice
• 1/four cup pine nuts
• 1/four cup raisins (non-obligatory)
• 1/three cup butter
• half cup chook broth
• 2 tablespoons brandy
• 1 teaspoon salt
• half of teaspoon ground black pepper

Instructions :

Prep : 30M	Cook : 12M	Ready in : 4H45M

• Preheat oven to 325 tiers F (one hundred sixty five tiers C).
• Make a small incision on facets of each chestnut, and place in a skillet over medium warmness. Cook, stirring regularly, until toasted. Remove from warmth, peel, and chop.
• Melt 2/three cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inner and out with the combination, booking some for basting. Season turkey with salt and pepper.
• In a large skillet over medium heat, cook the ground pork, ground beef, and onion till red meat and pork are evenly brown and onion is smooth. Drain grease. Mix in the rice. Stir within the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking till all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in location with kitchen cord.
• Place turkey on a rack in a roasting pan, and loosely cowl breast and thighs with aluminum foil. Pour about 1/4 inch water into the lowest of the pan. Maintain this stage of water all through prepare dinner time. Roast turkey inside the preheated oven 3 to 4 hours, brushing sometimes with remaining butter and juice mixture. Increase oven temperature to four hundred stages F (two hundred stages C) for the duration of final hour of roasting, and take away foil. Cook turkey to a minimal inner temperature of a hundred and eighty degrees F (eighty two degrees C).

Notes :

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