Recipe

Stuffed Turkey Cypriot Recipe Recipe

Add Step-by-Step Photos	Ivy / All my dishes 7 months, 2 weeks ago This is the traditional turkey we make in Cyprus. The meat is tender and tasty as it absorbs all the flavors from the stuffing. Prep:60m Cook:230m Servings:8	Ivy
	turkey tasteful stuffed potatoes

Stuffing

ready for baking

bake for 3 hours

potatoes

stuffing

Add Photos

Does this look good? Yeah! / Nope

Fans

cookingfor

Ingredients

1 turkey 4-5 kilos

Ingredients for Stuffing

550-650 grams of chicken giblets ( fresh or frozen will do) including those in turkey

1 onion finely chopped

2 ripe tomatoes, peeled and blended

½ glass of white dry wine

½ glass of rice (Carolina or arborio)

½ bunch of parsley

½ glass of almonds crushed (you do not have to blanch them)

½ glass of raisins

Salt – pepper - cinnamon

½ glass of water

extra virgin olive oil

Optional

2 kilos potatoes (about 1 medium potato per person)

salt - pepper

Lemon jioce

oregano

olive oil

Directions

Wash and clean turkey both inside and outside. Set aside.

Prepare the stuffing.

Wash the giblets and let them drain from the water then cut into small pieces (as small as possible). If you have a food processor where you can grind them, so much the better.

Peel and finely chop the onion.

In a large skillet heat the oil and slightly sauté the onion before browning. Add the giblets and sauté as well.

Add wine and let the alcohol evaporate.

Add, salt, pepper, cinnamon, parsley, almonds, raisins, tomatoes and the water and let is simmer for 15 minutes.

Add the rice, lower heat and stir until most of the fluids have been absorbed.

Remove from heat, cover with a napkin and let is cool down.

Place turkey in a large tin and season cavity with salt and pepper. Have a large needle and white thread ready for sewing.

Stuff turkey’s cavity and sew the skin, then sew the upper part.

Salt and pepper and tie legs together loosely to hold shape of turkey and place in the tin breast facing down.

Preheat oven at 180º C.

Peel and cut potatoes in quarters or eight pieces if potato is big and add salt, pepper and oregano. Finish with oil and lemon.

Wrap the tin with aluminum foil carefully so that steam will not escape. Bake for three hours.