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Greek-stuffed Turkey


  • 1 (10) pound turkey, thawed
  • 1 cup of mint leaves, chopped
  • 4 onions, chopped
  • 2 cups of rice, cooked
  • 5 tbsp of melted butter
  • 1 cup of ground lamb
  • 1 small loaf of stale bread, cubed
  • 2 tbsp of olive oil
  • 3 cups of water
  • salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Rub the turkey with olive oil, on and under its skin.
  3. Sautee the onion, mint and ground lamb for 4 minutes.
  4. Combine the sauté with the rice and breadcrumbs and mix well.
  5. Add salt and pepper and the melted butter.
  6. Stuff the turkey with the stuffing.
  7. Place the turkey in a large baking dish and add the water at the bottom.
  8. Bake the turkey, and periodically baste it with its juices, for 1 hour at 450 degrees.
  9. Reduce the heat to 350 and roast for another 2-3 hours.

Serves: 10 persons


Double Stuffed Turkey


Down South Turkey Stuffing


  • 6 cups of corn bread, cubed
  • 2 cups of sausage
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 2 stalks of celery, chopped
  • salt and pepper
  • 1 cup of vegetable broth
  • 1 tbsp of thyme
  • 1 tsp of sage
  • 1 carrot, shredded
  • 2 tbsp of olive oil


  1. Preheat oven to 350 degrees F.
  2. Cook the sausage, carrot, onion, herbs, garlic, celery and oil in a pan for 6-8 minutes, or until the sausage begins to brown.
  3. Pour the sausage mix and the vegetable broth over the cubed corn bread.
  4. Mix the stuffing well with your hands.
  5. Add salt and pepper and more oil to taste.
  6. Bake the stuffing in a turkey, chicken or in a baking pan at 350 degrees until brown and crispy.

Serves: 6-7 persons

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