Greek Turkey Stuffing
User Reviews
5
Greek Turkey Stuffing
Description
This Greek Turkey Stuffing combines ground sausage and beef with diced onions and fresh sage sautéed in butter, to which rice, chestnuts, an assortment of dried fruits (raisins, dates, prunes), pine nuts, and cloves are added. The mixture is seasoned and gently cooked, providing a balance of savory meat, nutty textures, and sweet dried fruit. The stuffing is intended for a large turkey and should be packed loosely inside the cavities to ensure even cooking and expansion. A citrus and herb basting sauce of chicken broth, orange and lemon juice, and butter, infused with rosemary, thyme, and sage sprigs, enhances the turkey's moisture while roasting.
Cooking notes advise against preparing the stuffing too far ahead or refrigerating it before stuffing, to reduce risk and ensure thorough heating. Frequent basting ensures the rice cooks through and retains moisture, while careful stuffing avoids mushiness. The recipe also suggests cooking the stuffing separately on the stovetop as an alternative to heating inside the turkey. Choosing the right rice variety is important, as longer-cooking rices like brown or wild rice are not recommended.
The stuffing pairs well with traditional roasted turkey and can accommodate personal turkey brining or roasting preferences, with this stuffing and basting method added alongside your usual preparations.
Ingredients
This stuffing is good for a 15-20 lbs turkey.
- 1 lb ground sausage
- 1 lb ground beef
- 6 tbsp butter
- 1 red onion diced
- 1/2 cup rice
- 1 cup chestnuts halved, boiled
- 1/2 cup raisins
- 5-6 dates diced
- 5-6 prunes diced
- 1/2 cup pine nuts
- 2-3 cloves
- 1/2 cup broth chicken or veg
- sage roughly chopped, fresh leaves
- salt
- black pepper
for the turkey baste
- 2 cups chicken broth
- 6 tablespoons butter melted
- 3 orange juiced
- 3 lemon juiced, plural
- 1 rosemary sprig
- 1 thyme sprig
- 1 sage sprig
- salt sea salt
- black pepper freshly ground
Instructions
- In a large pot, add the butter. In medium heat, add the onion and chopped sage leaves sauté until the onion is soft and fragrant. Add the ground beef and sausage. Break with a spoon any large pieces. Brown ground meat all over, 3-4 min.
- Add the rice. Stir well. Sauté mixture for 1-2 min. Add 1/2 cup broth, the raisins, chestnuts, dates, prunes, cloves and the pine nuts. Stir mixture well gently. Season with salt and fresh ground pepper. Remove from heat.
Prepare the turkey baste.
- Mix orange and lemon juice with the chicken broth. Add the melted butter. Season with a pinch of salt and fresh ground pepper. Stick the rosemary, thyme and sage sprigs in the baste to infuse it while you cook the turkey. Keep it in a warm surface.
Stuff the turkey and roast
- Spoon your stuffing into the neck cavity, very loosely. Fold neck skin over opening.
- Stuff the large cavity of the turkey loosely, stuffing will expand as it cooks.
- Using kitchen twine cross the legs together and tie them securely.
- Lightly baste the turkey every 15 minutes after the first hour of cooking. Apply the baste warm to the turkey. Stop basting during the last 30 minutes of cook time.
- When turkey is ready, empty the stuffing in a serving bowl and serve. Enjoy!
Notes
- Do not prepare and refrigerate stuffing in advance; stuff the turkey shortly after cooking the mixture while it's hot.
- Stuff the turkey cavities loosely to allow even cooking and expansion of the stuffing.
- Baste the turkey frequently, roughly every 15 minutes, to keep the stuffing and bird moist and ensure the rice cooks properly.
- Brown or wild rice are not recommended due to longer cooking times; use white rice instead.
- You can cook the stuffing separately on the stovetop by simmering gently with added stock, avoiding over-stirring to keep texture.
- The recipe focuses on stuffing and basting; use your preferred turkey brining or roasting method in conjunction.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 18g | 36% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 83mg | 28% |
| Sodium | 682mg | 28% |
| Potassium | 648mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 49mg | 54% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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