ΓΑΛΟΠΟΥΛΑ ΓΕΜΙΣΤΗ FESTIVE STUFFED TURKEY

Ι PRINT THIS RECIPE FOR MY ENGLISH SPEAKING FRIENDS

Serves 8-10

Preparation time 1 hour 30 minutes

Cooking time depends on kind and size of poultry

 

1 turkey (8-10 lb) or 2 large chickens

1/4 cup lemon juice, 1/2 cup orange juice

1/2 cup melted butter or margarine, salt and pepper

 

for the stuffing

1/3 cup olive oil, chicken or turkey giblets

1/2 lb ground meat (beef or pork)

1/4 cup finely chopped onion, 1/4 cup medium-grain rice

1/2 lb chestnuts, cooked, shelled, and chopped

1/4 cup pine nuts, 1/4 cup currants

2 tablespoons brandy, 1 cup chicken or meat stock

 

Remove the giblets and set aside. Singe, rinse, drain, and rub the turkey all over with

salt and pepper. Combine the lemon and orange juice with the butter and brush the

bird, inside and out, with the mixture reserving the remaining. Set aside. Prepare the

stuffing:  Rinse and chop the giblets.  Heat the butter in a pan, add the onion, giblets,

and ground meat and cook stirring occasionally for about 8-10 minutes. Pour over the

stock and stir in the remaining stuffing ingredients.  Remove from the heat, adjust the

seasonings, and loosely fill the neck and body cavities with the mixture. Secure the

openings trussing with cotton thread and tie the wings and legs to the body.  Place the

turkey, breast side up, on a rack in a roasting pan and cover the breast and drumsticks

loosely with foil. Add 1 cup water to the pan and roast the turkey in a 325°F oven for a

time equal to 30 minutes per pound.Occasionally,add water as necessary to replace the

evaporated pan juices, and frequently baste the bird with the reserved brushing mixture.

Half an hour before the bird is completely cooked,remove the foil and let roast until the

skin is golden brown and shiny. Immediately remove the stuffing to a separate bowl.

Transfer the turkey to a large platter and surround with the garnish.  Skim the fat off the

juices remaining in the pan and serve separately accompanied by the stuffing.Alternatively,

chicken, capon, goose, or duck may be substituted for the turkey.

 

The Garnish

 

500 g chestnuts, half cooked and peeled

500 g dried pitted prunes,

500 g dried apricots

2 large quinces

4 cups meat stock,

1/2 cup melted butter

1/2 cup melted margarine,

salt and pepper

 

Cook the chestnuts, prunes, and apricots separately, each one in 1 cup of meat stock with 2

tablespoons butter and 2 tablespoons margarine.  Cook until the stock is absorbed and the

fruits are glazed and shiny.  Wash and rub the fuzz off the quince.  Cut into 8 pieces each,

and core.Simmer the quince in 1 cup of meat stock with 3 tablespoons sugar,2 tablespoons

butter and 2 tablespoons margarine until all the liquid is absorbed and quinces are tender.

Season to taste with freshly ground nutmeg, allspice, and black pepper.

 

festive stuffed turkey.