Galopou'la Gemisti' (Stuffed Turkey)

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Preparation time: 30 minutes
Cooking time: 4 hours

Difficulty: Easy - for beginners
Serves: 6-8


1 Turkey, 6-7 lbs. ( In Greece we prefer a hen)
4 lb. potatoes
juice of two lemons
10 tbsp. of TSITALIA®(*) extra virgin olive oil
3 tbsp. of Greek oregano(*)
3 tbsp. of thyme(*)
Ingredients for stuffing
3 medium onions, finely sliced
1 clove garlic, peeled and crushed
6 tbsp. of TSITALIA(*) extra virgin olive oil
chicken liver thinly sliced
8 oz. long grain rice
1 lb pine nuts(*)
½ lb sultanas(*) (dried raisin)
3 tbsp. oregano(*)
3 tbsp. thyme
Salt and black pepper

(*) These items are available at Nabeel's International Market in Homewood, AL.


Rinse and dry the turkey (hen). Season with salt and pepper all over as well as the cavity. Prepare the stuffing. Place the turkey (hen) in the middle of a roasting pan , breast up. Peal and quarter the potatoes, rinse them and arrange evenly around the turkey (hen). Pour the lemon juice and olive oil over the turkey and potatoes and sprinkle with the herbs. Pour a cup of water and roast in a preheated oven at 400 F. for 2.5 to 4 hours. A little water may be added if it looks as if it is drying up.

Sauté the onions and garlic in the olive oil. Add the livers and sauté for 5 minutes, then add the rice and sauté for a few more minutes. Add the hot water, salt and pepper and simmer slowly for 3-5 minutes until most of the water is absorbed but the rice should remain hard. Take off the heat and add the pine nuts, the sultanas and the rest of the herbs. Mix well and stuff the turkey, leaving a little room for expansion.


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