Turkey, Beef & Veggies
Ingredients:
10 lbs turkey
1 bunch celery
1 bunch parsley
~1.5 lbs carrots
1 small 1 medium yellow onions
1 lemon
1 orange
4-5 medium red potatoes
2 cups quinoa soak in water.
1 cup pine nuts
1 lb ground beef (or lamb w/out bones)
1 cup chestnuts
1/2 cup baking raisins
1.5 lbs mix of diced onions, celery, bell pepper, carrots (or some other vegetable mix of your preference)
salt, olive oil, black pepper, rosemary, thyme, cumin, cinnamon, allspice, garlic, oregano
10 lbs turkey:
Filled the insides of de-frozen turkey w/ celery top and bottom of a bunch, bunch of parsley, 2 carrots (cut but in finger size pieces), 1 small yellow onion (quartered), juice of 1/2 lemon and salted the inside of turkey. On the outside of turkey generously spray with: salt, olive oil, rosemary, thyme, juices of 1/2 lemon and 1 orange.
Put it breast down in a preheated oven of 400F for 1/2 hr then 350 for 2 hrs.
For details on this part check out the first link below. (I replaced butter w/ orange.)
3 separate additions cooked separately on the side:
1) Baked (at 375 F) 4-5 medium potatoes and several carrots (abt 1 or 1.5 lbs) whole (w/out cutting them): to serve on the side.
2) Stir fry in skillet on medium fire: 1 medium onion chopped, added in pine nuts (1cup), then added in 2 of the baked carrots after dicing them, then added in 1 lb ground beef, 2 teaspoon salt, 1 teaspoon black pepper, then 1 cup cooked chestnuts, then 1/2 cup raisins, then the 2 cups waited and drained quinoa, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, then 3 cups water. (each time there is "then" wait while mixing often.) After it boils cover and put fire down to low/simmer for 20-30 mins or until your quinoa cooks. Leave the cover on after you turn the heat/fire off for at least 15 mins. You can optionally put paper towels between the cover and the quinoa after turning the heat off so it absorbs the humidity.
3) Also to serve on the side: mixed veggies. I prefered cajun style--onions, celery, bell pepper, carrot mix--diced and stir fried w/ garlic and oregano (or stir fry 2 frozen bags.) Total amount of veggie mixture should be at least ~1.5 lbs.
Inspired from:
http://simplyrecipes.com/recipes/moms_roast_turkey/
http://allrecipes.com/Recipe/Greek-Traditional-Turkey-with-Chestnut-and-Pine-Nut-Stuffing/Detail.aspx
http://www.portakalagaci.com/oburcuk/2005/01/kestaneli_pilav.html
http://www.portakalagaci.com/oburcuk/2006/04/4_nisan_yemei_1.html
10 lbs turkey
1 bunch celery
1 bunch parsley
~1.5 lbs carrots
1 small 1 medium yellow onions
1 lemon
1 orange
4-5 medium red potatoes
2 cups quinoa soak in water.
1 cup pine nuts
1 lb ground beef (or lamb w/out bones)
1 cup chestnuts
1/2 cup baking raisins
1.5 lbs mix of diced onions, celery, bell pepper, carrots (or some other vegetable mix of your preference)
salt, olive oil, black pepper, rosemary, thyme, cumin, cinnamon, allspice, garlic, oregano
10 lbs turkey:
Filled the insides of de-frozen turkey w/ celery top and bottom of a bunch, bunch of parsley, 2 carrots (cut but in finger size pieces), 1 small yellow onion (quartered), juice of 1/2 lemon and salted the inside of turkey. On the outside of turkey generously spray with: salt, olive oil, rosemary, thyme, juices of 1/2 lemon and 1 orange.
Put it breast down in a preheated oven of 400F for 1/2 hr then 350 for 2 hrs.
For details on this part check out the first link below. (I replaced butter w/ orange.)
3 separate additions cooked separately on the side:
1) Baked (at 375 F) 4-5 medium potatoes and several carrots (abt 1 or 1.5 lbs) whole (w/out cutting them): to serve on the side.
2) Stir fry in skillet on medium fire: 1 medium onion chopped, added in pine nuts (1cup), then added in 2 of the baked carrots after dicing them, then added in 1 lb ground beef, 2 teaspoon salt, 1 teaspoon black pepper, then 1 cup cooked chestnuts, then 1/2 cup raisins, then the 2 cups waited and drained quinoa, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, then 3 cups water. (each time there is "then" wait while mixing often.) After it boils cover and put fire down to low/simmer for 20-30 mins or until your quinoa cooks. Leave the cover on after you turn the heat/fire off for at least 15 mins. You can optionally put paper towels between the cover and the quinoa after turning the heat off so it absorbs the humidity.
3) Also to serve on the side: mixed veggies. I prefered cajun style--onions, celery, bell pepper, carrot mix--diced and stir fried w/ garlic and oregano (or stir fry 2 frozen bags.) Total amount of veggie mixture should be at least ~1.5 lbs.
Inspired from:
http://simplyrecipes.com/recipes/moms_roast_turkey/
http://allrecipes.com/Recipe/Greek-Traditional-Turkey-with-Chestnut-and-Pine-Nut-Stuffing/Detail.aspx
http://www.portakalagaci.com/oburcuk/2005/01/kestaneli_pilav.html
http://www.portakalagaci.com/oburcuk/2006/04/4_nisan_yemei_1.html
