«Γαλοπούλα» Πηγή: Υπουργείο Γεωργίας 2009, «Για την αγρότισσα: Επίκαιρα θέματα»
Turkey with stuffing has been an indispensable addition to the rich Christmas table in modern times.
Name - Recipe
Γαλοπούλα με γέμιση.
Version A:
1 turkey
turkey giblets (~4 kg turkey)
1 onion
½ kg of ground beef
½ cup of oil
salt, pepper, cinnamon, spearmint
1 bunch of fresh parsley
8 glasses of bread crumbs
7-8 eggs
1 lemon
Version B:
1 turkey
turkey liver
½ oka (635gr) of rice or pourkouri
½ glass of water
a bit of peanut oil
a few raisins
almonds and walnuts
salt and pepper
Version A:
Cut the giblets into small pieces and finely chop the onion. In a pan, add ioil and sauté the onion lightly. Add the giblets and the minced meat and stir until brown. Add salt, pepper, cinnamon, spearmint and chopped parsley. Immediately add the bread crumbs and mix well. Remove the pan from the heat and allow it to cool. Finally, add the beaten eggs, mix very well and stuff the turkey with this mixture after rubbed having rubbed it well with lemon. . Secure the opening with toothpicks or sew it with a thick needle and thread and place it in the oven to roast (Ministry of Agriculture 2009, 'For the farmer: latest topics', 72).
Version B:
For the stuffing: In a pot, fry the giblets first in peanut oil.Transfer them to a plate. Add the rice or bulgur wheat in the pot and stir for about 10 minutes. Add some raisins, almonds and walnuts, salt, pepper, cinnamon, the turkey giblets and water. Stir for 5-6 minutes and remove the pot from the heat. Prepare the turkey and fill the cavity with the stuffing mixture. Sew it and put it in the oven (Karavas 2002,191).
Frying.
Roasting in the oven.
- The turkey should not be more than 5-6 months old.
- If it is in the freezer, thawing should be done in the refrigerator, not at room temperature.
- For the stuffing, calculate ¾-1 cup of stuffing for every kilo of turkey.
- Once stuffed, the turkey should be cooked immediately to avoid bacterial growth.
- The oven temperature should be high at first and then lowered.
- It will take about 4-4 ½ hours to roast a 4 kg turkey. To ckeck if an indication that it is cooked is when you pull the leg or wing off and they come off.
- If you intend to place leftover turkey in the refrigerator after roasting, it is advisable to remove the stuffing (Ministry of Agriculture 2009, 'For the farmer: latest topics', 72).
Functional and symbolic role
Served on the Christmas festive table.
Additional information and bibliography
Karavas (2002), vol. 5, Publication of the Refugee Association "O Karavas", Nicosia.
Ministry of Agriculture, Natural Resources and Environment (2009), 'For the farmer: latest topics', Agrotis (OctoberNovember-December)
Varvara Giangou, Eleni Christou, Argyro Xenophontos
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