Recipe

Greek Stuffed Turkey Recipe

	Capedread / All my dishes 1 year, 3 months ago This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love Prep:30m Cook:240m Servings:10	Capedread
	eady delicious

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Ingredients

1 (12 pound) whole turkey, thawed

3 lemons, juiced

55 g butter

440 g onions, chopped

2 turkey livers, finely chopped

455 g ground lamb

460 g long grain white rice

7 g ground cinnamon

6 g chopped fresh mint leaves

30 g tomato paste

710 ml water

salt and pepper to taste

115 g butter, melted

Directions

Preheat the oven to 450 degrees F (230 degrees C).

Rinse the turkey inside and out, and pat dry with paper towels.

Rub lemon juice all over the turkey and inside the cavity. Set aside.

STUFFING

Melt 1/4 cup of butter in a large skillet over medium heat.

Add the onion, and cook for about 5 minutes, until tender.

Add the chopped livers and ground lamb.

Cook, stirring to crumble, until evenly browned.

Stir in the rice, cinnamon, mint and tomato paste.

Mix in 1 cup of the water, and season with salt and pepper.

Cook over low heat for 10 minutes, stirring constantly.

Fill turkey with the stuffing mixture, and truss.

Place on a rack in a shallow roasting pan,

pour the remaining 2 cups of water into the pan.

BASTING SAUCE

Mix together the remaining lemon juice and melted butter.

Bake for 1 hour in the preheated oven,

reduce the temperature of the oven to 350 degrees F (175 degrees C) and continue roasting for 2 more hours, or until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with the melted butter and lemon juice.

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