Greek Turkey Stuffing

Traditional Greek turkey stuffing with ground sausage, chestnuts, dates & pine nuts.

Course Holidays

Cuisine Greek

Prep Time 20

Cook Time 4

Servings

Calories 561kcal

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.

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.

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!

Please don't make the stuffing the day before and refrigerate it. It is better to stuff the turkey just after you've cooked the stuffing, and it's still hot. Then, it will take less time for the stuffing to reach a high temperature.
Don't overstuff the bird. If it is loosely stuffed it will heat more quickly. Finish cooking the leftover stuffing and mix the two in the serving dish. Add a couple of tablespoons of the turkey baste and some extra broth as it cooks.
Please baste the turkey often. Make sure that there is enough moisture to cook the rice. I baste with plenty of liquid every 15 minutes.
I don't recommend using brown rice, wild rice, or any kind that has a long cooking time.
You can also cook your stuffing on the stovetop. Instead of stuffing the turkey, sauté everything, then cover and let it simmer for a while; I usually allow it to cook on very low heat while the turkey roasts. Add a little stock every once in a while; you need to have enough liquid for the rice to cook. Don't over stir, especially at the end. It will get mushy and won't keep the different textures of the ingredients.
You can also use your own recipe for cooking your turkey. This recipe is only for the stuffing. Prepare the turkey as your preferred brine and cook it according to your method. Use the suggested turkey baste while the bird is in the oven or the baste recipe of your preference.

Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on the products used.