Holiday Recipe Spotlight: Greek Turkey Stuffing with Sausage

Although Thanksgiving celebrations may look a little different this year, there’s no reason that you shouldn’t still cook a feast that will impress your family members (even virtually). Mix it up and try a new recipe that’s a spin on a classic Thanksgiving special. While stuffing is always a fan favorite at Thanksgiving, The Greek Foodie’s flavorful Greek turkey stuffing with sausage recipe will move the side dish to center stage. 

Greek Turkey Stuffing With Sausage

Ingredients:

For the stuffing

• 1 lb ground sausage
• 1 lb ground beef
• 6 tbsp butter
• 1 red onion diced
• 1/2 cup rice
• 1 cup boiled chestnuts halved
• 1/2 cup raisins
• 5-6 dates diced
• 5-6 prunes diced
• 1/2 cup pine nuts
• 2-3 cloves
• 1/2 cup broth chicken or veg
• salt
• pepper

For the turkey baste

• 2 cups chicken broth
• 6 tbsp butter melted
• 3 oranges juiced
• 3 lemons juiced
• 1 rosemary sprig
• 1 thyme sprig
• 1 sage sprig
• sea salt
• freshly ground pepper

Instructions:

1. In a large pot add the butter. In medium heat, sauté the onion until soft and fragrant. Add the ground beef and sausage. Break with a spoon any large pieces. Brown ground meat all over, 3-4 min.
2. Add the rice. Stir well. Sauté mixture for 1-2 min. Add 1/2 cup broth, the raisins, chestnuts, dates, prunes, cloves and the pine nuts. Stir mixture well gently. Season with salt and fresh ground pepper. Remove from heat.

Prepare the turkey baste

1. Mix orange and lemon juice with the chicken broth. Add the melted butter. Season with a pinch of salt and fresh ground pepper. Stick the rosemary, thyme and sage sprigs in the baste to infuse it while you cook the turkey. Keep it in a warm surface. 

Stuff the turkey and roast

1. Spoon your stuffing into the neck cavity, very loosely. Fold neck skin over opening.
2. Stuff the large cavity of the turkey loosely, stuffing will expand as it cooks.
3. Using kitchen twine cross the legs together and tie them securely.
4. Lightly baste the turkey every 15 minutes after the first hour of cooking. Apply the baste warm to the turkey. Stop basting during the last 30 minutes of cook time.
5. When turkey is ready, empty the stuffing in a serving bowl and serve. Enjoy!

Recipe and image link

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