This traditional Greek turkey stuffing with sausage, chestnuts, dates, prunes, and pine nuts is a rich, savory-sweet blend that fills the kitchen with holiday aromas.

It’s the only reason I roast a turkey every year. Growing up in Greece, we didn’t celebrate Thanksgiving, but Christmas always meant a turkey stuffed with this hearty, aromatic mixture, festive, comforting, and gone by noon the next day.

What cooks say:

“This Greek turkey stuffing recipe is absolutely delightful! The combination of savory sausage, sweet dates, and aromatic spices creates a unique flavor profile that’s perfect for the holiday season. (…) Adding the turkey baste recipe is a game-changer, ensuring a juicy, flavorful bird. (…) This recipe is truly a must-try for anyone looking to elevate their Thanksgiving or Christmas feast! “

ANNA

If you love our Greek turkey stuffing, you will also love our roasted turkey thighs , festive Greek pilafi, and roasted cabbage with bacon, raisins, and garlic!

A bowl with Greek turkey stuffing on a table with a serving spoon.

Overview

Why you will love Greek turkey stuffing

RICH FLAVOR – The mix of sausage, sweet dried fruit, toasted nuts, and fragrant herbs creates a comforting blend of sweet and savory that’s uniquely Greek.
TRADITION MEETS CELEBRATION – This is the stuffing that graces Greek holiday tables , rustic yet elegant, bursting with the flavors of family and festivity.
A SHOW-STOPPING SIDE – It’s the one everyone reaches for first and talks about long after the meal is over.
PERFECT FOR LEFTOVERS – If you’re lucky enough to have any, this stuffing reheats beautifully — or makes a delicious breakfast with a fried egg on top.

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The cover of the Greek foodie holiday cookbook, Greek Feast for the holidays features bowls of Greek dips surrounded with pitas and crudités.

Here is what you need

Ground beef and sausage, with dried fruit and nuts, rice, broth and salt and pepper on a wooden board.

Ground sausage and beef – This traditional Greek turkey stuffing combines two types of meat for depth and richness. While many Greek families use equal parts beef and pork, I prefer ground sausage. It brings a bolder, more aromatic flavor that pairs beautifully with the sweet dried fruits.
Butter – I always use salted butter for its rich flavor, but unsalted works just as well if that’s your preference.
Onion – Either red or white onions will do. They add a sweet base that anchors all the savory and fruity elements.
Rice – Just a small handful of white rice helps bind everything together. It absorbs the broth and seasonings, making the stuffing moist and hearty.
Chestnuts – A signature ingredient in many Greek holiday dishes. Their sweet, nutty flavor makes this stuffing feel truly special.
Pine nuts, raisins, dates, and prunes – The combination of toasted nuts and plump dried fruit gives the stuffing that wonderful balance of sweet and savory.
Broth – Chicken or vegetable broth both work beautifully. You can also dissolve a palm-oil-free bouillon cube in half a cup of hot water for a quick substitute.
Fresh sage leaves – Sage brings a lovely earthiness, but you can easily swap it with rosemary or thyme for a different aromatic note.
Cloves – A couple of whole cloves adds that delicate warmth that makes holiday dishes so inviting.
Sea salt & freshly ground pepper – Season generously and taste as you go. The combination of sweet fruit and savory sausage needs a little salt to tie everything together.
Turkey baste ingredients – Please see bellow (not shown above).

How to Make the Baste & Cook the Stuffed Turkey

This method is for stuffing the turkey cavity and roasting it with the stuffing inside, not for cooking the stuffing separately. The result is a beautifully seasoned bird infused with the rich, aromatic flavors of the filling. To keep the turkey juicy and the stuffing perfectly moist, I use a simple citrus-herb baste that infuses the bird with incredible flavor as it roasts. The combination of orange, lemon, and fresh herbs gives a bright Mediterranean touch that balances the richness of the sausage and nuts.

Turkey Baste ingredients

1 cup chicken or vegetable broth
½ cup melted butter
½ cup orange juice
¼ cup lemon juice
Fresh herb sprigs – rosemary, thyme, and sage
Sea salt and freshly ground pepper to taste

Method

In a small bowl or saucepan, combine the orange juice, lemon juice, and broth. Stir in the melted butter and season with a pinch of sea salt and black pepper.
Tuck in the sprigs of rosemary, thyme, and sage to infuse the liquid while you prepare and cook the turkey. Keep the baste warm on a low surface — I often rest mine above the stove so it stays gently heated throughout roasting.

Stuffing & Roasting Tips

Stuff the turkey while the stuffing is still hot. This helps the filling reach a safe temperature faster and ensures it cooks evenly inside the bird.
Don’t overstuff. A loosely filled turkey cooks more evenly and allows the stuffing to absorb moisture without becoming dense. If you have extra stuffing, cook it separately in a small baking dish. Before baking, drizzle a few tablespoons of the baste and a splash of broth over it for extra flavor.
Baste often. This is key. Every 15 minutes, spoon or brush the baste generously over the turkey. It keeps the meat juicy and helps the rice inside the stuffing cook properly. If the rice ever comes out underdone, it usually means there wasn’t enough moisture — basting often solves that.
Choose the right rice. I recommend white rice for this recipe. Avoid brown or wild rice, which require longer cooking times. If you’re making the stuffing separately on the stovetop, feel free to use your favorite variety — you’ll have more control over the texture.

Step by step

Greek turkey stuffing cooking on the stove.

Step 1: In a large pot, melt the butter over medium heat. Add the onion and chopped sage leaves and sauté until the onion softens and becomes fragrant.
Add the ground beef and sausage, breaking up any large pieces with a wooden spoon. Cook for 3–4 minutes, until browned all over.

Step 2: Stir in the rice and sauté for another minute or two, allowing it to soak up the flavors.
Add ½ cup of broth, then stir in the raisins, chestnuts, dates, prunes, cloves, and pine nuts. Mix everything gently to combine.
Season with sea salt and freshly ground pepper, then remove from heat.

Greek turkey stuffing in a dutch oven skillet on a table.

Step 3. Prepare the turkey baste. In a bowl or a small saucepan, whisk together the orange juice, lemon juice, and broth. Add the melted butter, then season with a pinch of salt and pepper.
Tuck in sprigs of rosemary, thyme, and sage to infuse the liquid as it sits. Keep the baste warm on a low surface (I usually place mine in the microwave above the stove with the light on underneath).

Left, a turkey being stuffed. Right a cup with turkey baste.

Step 4. Stuff and roast the turkey. Spoon the hot stuffing loosely into the neck cavity, folding the neck skin over the opening. Repeat with the larger cavity, leaving room for the stuffing to expand as it cooks. Tie the turkey legs together securely with kitchen twine. Roast according to your turkey’s weight and your preferred method, basting lightly every 15 minutes after the first hour of cooking. Always apply the baste warm.
Stop basting during the final 30 minutes to allow the skin to become golden and crisp.

When the turkey is ready, carefully scoop out the stuffing and transfer it to a serving bowl. Serve warm, it’s heavenly alongside the juicy roast.

FAQs about Greek stuffing

Yes, you can! Simply place it in a baking dish, drizzle with a bit of the baste and extra broth, and bake covered at 350°F / 180°C for 25–30 minutes until the rice is cooked, uncovering for the last 10 minutes to brown the top.

This stuffing should go into the turkey hot. Chop and prep ingredients (onion, herbs, nuts, dried fruit) a day ahead. Brown the onions and the ground sausage. Don’t add the rice. Transfer everything to containers, cover and refridgerate. When you are ready to stuff the turkey, make the stuffing over medium heat, add the rice and follow the remaining steps in the recipe.

I don’t recommend it when stuffing the turkey, the grains take too long to cook and can remain underdone. Stick with white rice for the traditional version, or cook the stuffing separately if you prefer heartier grains.

Absolutely. Omit the meat and use sautéed mushrooms and a touch of olive oil for richness. Replace the broth with vegetable stock.

Yes, you can adjust to taste. But the chestnuts, dates, and prunes give that signature Greek sweetness. I recommend keeping at least one for balance.

Storage and reheating

Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days.
To reheat, transfer to a small baking dish, add a splash of broth, cover with foil, and warm at 350°F / 180°C for about 15–20 minutes.
You can also freeze the stuffing for up to 3 months. Thaw overnight in the fridge, then reheat as above.

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