Galopoula Yiemisti (Stuffed Turkey)
~ 1, 4-5 kilos, Turkey
~ 1/4 mug of lemon juice
~ 1/2 a mug orange juice
~ 1/2 a mug of margarine
~ Salt and pepper to taste
|~ Sauce ingredients:
~ 4 big sour apples peeled and cut in slices
~ 200g of dry plums without the pit
~ 1/3 mug of butter
~ 0.13 teaspoon nutmeg
~ 0.13 teaspoon cinnamon
~ 0.13 mug Cognac
~ Salt and pepper to taste
|~ Stuffing ingredients:
~ 1/3 mug of fresh butter
~ 1/2 a mug, of rice
~ 1/4 kilo minced meat (Beef)
~ 1/4 kilo minced meat (Pork)
~ 1/4 of mug grated onion
~ The insides from Turkey (liver, heart, neck)
~ 1 mug finely chopped cooked Chestnuts
~ 1/2 mug chopped almonds
~ 1/4 mug resins
~ 1/2 a mug of chicken broth
~ 1 teaspoon Salt, little Pepper
|~ Preparation of the turkey.
~ Remove the insides of the turkey (liver, heart, neck), wash well inside and out and let it dry.
~ Melt the margarine in a little sauce pan; add the juices of lemon and orange.
~ Paste the Turkey inside and out with the lemon, orange and butter mixture (keep the remaining for pasting).
~ Salt and pepper the inside and out of the turkey.
|~ Preparation of the stuffing.
~ Wash and cut in small pieces the insides of the turkey excluding the neck.
~ Melt the butter in a frying pan and sauté the onions, both minced meats and the turkey’s insides excluding the neck.
~ Add the rice and sauté for a few more minutes.
~ Add the chestnuts, almonds, resins, salt and pepper to taste.
~ Add the chicken broth, stir to mix, sauté for a few more minutes, let it cool down and stuff your turkey.
~ If you prefer, you can prepare the stuffing in a pot, sauté until the rice is cooked and serve as a side dish with the turkey.
~ Now you can stuff the turkey starting from the breast.
~ Turn the neck skin towards the back and saw with thread.
~ Now stuff the turkey from the other side, pull the skin and saw.
~ Do not over stuff the turkey; leave some room because the rice is not cooked yet.
~ Press the wings and turn the ends towards the back of the turkey.
~ Now tie the legs and tie them to the tail.
~ Place the turkey on the grill of your pan, add about a cup of water, (check periodically and add water as needed) and cover the pan with aluminum foil.
~ Bake in a preheated oven to 160 degrees as long as the weight of the turkey.
~ During cooking, periodically paste the turkey with the remaining lemon, orange and margarine mixture.
~ About 15 minutes before you take the turkey out of the oven, (cooked) remove the aluminum foil and let it brown to your taste.
~ Take out of the pan and place in a large platter.
|~ Preparation of Garnishment:
~ In a frying pan, met the butter and sauté the apple slices.
~ Pour the Cognac over them and sprinkle with nutmeg and cinnamon.
~ Simmer the dry plums with a cup of chicken broth and 2 tbsp of butter until they are soft and the excess liquid is evaporated.
~ Serve your Galapoula Yiemisti (Stuffed Turkey) in a platter with the garnishments all around it.
~ Before you start carving the turkey pour some Cognac over it and light it up.
~ As accompaniment with the Stuffed Turkey you can prepare some roasted potatoes, mashed potatoes or boiled vegetables.
~ Good luck and bon appétit.