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Turkey stuffed with apples and nuts

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Turkey stuffed with apples and nuts


1 turkey whole
3 Red Zagorin Apples cut in cubes
2 Apples green
220 gr almond slices
200 gr pine nuts
250 gr Figs of Kimi finely chopped
220 gr pistachio nuts pealed
20 gr coriander
10 gr anise roasted and grated
100 ml Moschofilero Mantineia Wine
olive oil
Sea salt
freshly ground peppers
For finishing
1 l Moschofilero Mantineia Wine
  • Difficulty: Medium


  • For finishing


Turkey stuffed with apples and nuts

Heavenly Christmas tastes …

The spirit of Christmas knocks our door and we welcome it with a lavish table, devine flavors, exotic touches and the warmest smile on our lips. Our kitchen at its best and the young “are appointed” specialist chefs.

The only certain thing is that we are all doing our best not to risk our position in the gastronomic setting of the family reunion.

Usually we use with the traditional turkey stuffing with fruits, nuts, aromas, spices and as the leader at the table in terms of wine are the sparkling and also the strong red wines.

The diva of the “kingdom” of sweets is the chocolate in different forms since it is prefered by our little friends.

And you do not have to spend money on your table, you can decorate it with chestnuts, walnuts, pomegranates and ribbons in all colors, just imagination and love is all that needed.

Our recipe, for stuffed turkey without using minced meat to make the filling lighter and more aromatic, is all yours …

Turkey stuffed with apples and nuts

By the executive chef Thodoris Vlachos

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In a pan, sauté the apples with a little olive oil, a spoonful of water and half of the wine. As soon as they wither, remove the pan from the fire and add the almond, the pine nut, the figs, the pistachios and the coriander, while stirring carefully.


Wash the turkey well internally and carefully remove the lungs that are sometimes stuck to the sides.


Rinse it inside and with Moschofilero wine to get a distinct aroma.


With a spoon fill it with the mixture of apples and carefully sow it to prevent the filling from spilling out.


Add the rest of the wine, salt it and sprinkle it with anise.

3 hours

Bake in a well preheated oven at 180 ° C for 3 hours or more.


Our turkey is ready when we pierce it with the knife and there is no liquid.


Serve it with warm potatoes that can be baked together with the turkey or separately.

15 minutes

Small secrets

It is better to boil the potatoes for 15 minutes and we cut them and put them in the oven towards the end to get flavor and color.


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