Galopoula Yiemisti (Stuffed Turkey)
By Vefa Alexiathou

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~ Ingredients: ~ 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. ~ OPA!!!!!!!!!! ~ As accompaniment with the Stuffed Turkey you can prepare some roasted potatoes, mashed potatoes or boiled vegetables. ~ Good luck and bon appétit.