Stuffed Turkey Recipe

Name: Stuffed Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 12-pound turkey; 8 cups cooked rice (be sure the rice is dry and fluffy); 6 tablespoons butter plus 1/2 cup of melted butter; 1 cup green onions, finely chopped; 1 cup parsley, finely chopped; 1 cup chicken or turkey livers, finely chopped; 1 cup ham, finely chopped; 1 cup pistachio nuts, finely chopped; 1 teaspoon rosemary; salt and pepper to taste; 1 cup Madeira or 1/2 cup cognac

Servings: persons

a 12-pound turkey
8 cups cooked rice (be sure the rice is dry and fluffy)
6 tablespoons butter plus 1/2 cup of melted butter
1 cup green onions, finely chopped
1 cup parsley, finely chopped
1 cup chicken or turkey livers, finely chopped
1 cup ham, finely chopped
1 cup pistachio nuts, finely chopped
1 teaspoon rosemary
salt and pepper to taste
1 cup Madeira or 1/2 cup cognac

1
In 6 tablespoons of butter, saute green onions and parsley.
2
Cook for about 5 minutes.
3
Add this to the rice.
4
Add also chicken or turkey livers, ham, pistachio nuts, rosemary, salt and pepper, melted butter and Madeira or cognac.
5
Stuff the turkey lightly and sew the vent up or close it with small skewers.
6
Remove the neck and secure the skin at the neck cavity in the same manner.
7
Truss the bird, rub it with seasoned butter, spit it and roast it as for chicken.
8
Baste it during the roasting with melted butter mixed with white wine, dry vermouth, Madeira or cognac.
9
Serve this turkey with a giblet sauce and a large bowl of ice on which you have arranged an assortment of raw vegetables.
10
Pass olive oil flavored with anchovies and anise seeds as an accompaniment.
11
A happy wine choice for this dinner would be a really good rose, nicely chilled, of course.
12
For dessert a fine big sponge cake over which you have poured crushed strawberries with Grand Marnier.

1727

kcal

Calories

Fat

303

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: a 12-pound turkey, 8 cups cooked rice (be sure the rice is dry and fluffy), 6 tablespoons butter plus 1/2 cup of melted butter, 1 cup green onions, finely chopped, and more.

Yes, Stuffed Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions