Turkey Stuffed with Meat, Tomatoes and Red Currants Recipe
Turkey Stuffed with Meat, Tomatoes and Red Currants
Flavors of Greece
Total time: more than 2 hours

Prep. time: 20 minutes
Cooking time: 45-50 minutes per kg (about 20-25 min/lb.)

Difficulty: Easy
Chef's Note
Allow about 45 to 50 minutes per kilogram (20-25 minutes per pound); a turkey is usually cooked at moderately low heat (160° C/325° F) and needs to be basted frequently;

once the turkey begins to brown, cover it loosely with a piece of aluminum foil; remove the foil 20 minutes before the end of the cooking time.
- 1 very large Turkey
- Butter
- Fatty bacon

- 450 g (1 lb.) ground meat
- 200 g (7 oz.) butter
- 450 g (1 lb.) fresh ripe tomatoes, peeled and seeded
- 100 g (3 1/2 oz.) breadcrumbs, moistened with a little milk
- 2 onions, minced
- 250 ml (1 cup) red currants
- 1 tbsp. pine nuts
- 50 g (2 oz.) dry or fresh bread crumbs
- Salt, pepper and parsley
  1. Clean out the cavity of the turkey; brush inside and out with half the butter, softened or melted, and cover with thin strips of the bacon, particularly around the legs which tend to dry out;
  2. prepare the stuffing: in a skillet, melt the remaining butter;
  3. add the onion and cook 5 minutes until coloured lightly; add the meat and cook 5 minutes longer; add the tomatoes and other ingredients; continue cooking over medium heat until the liquid has evaporated; stuff the turkey with the mixture;
  4. bring the skin over the opening and sew or skewer it closed so that the stuffing does not escape during cooking;
  5. roast in a preheated oven, calculating the cooking time according to the weight of the turkey.
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Photo:  ID 47068296 / Eugene Bochkarev / MSCOMM

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