Galopoula Gemisti (pr. Ghah-loh-POU-lah Gheh-mee-STEE), is the Cypriot stuffed roasted turkey which is filled with finely chopped chicken giblets, rice, almonds and raisins.
This stuffed turkey which we make in Greece is much different as it is usually stuffed with minced meat, pine nuts and chestnuts.
It is perfect for Thanksgiving but as Thanksgiving is not celebrated in Cyprus or Greece, we always roast our turkey on Christmas Day or New Year’s Day.
What makes it special is the filling which is made with finely chopped chicken livers, rice, almonds and raisins.
Ingredients
4 – 5 kilos. For each kilo of turkey, it should bake for an hour.
Marinade for Galopoula Gemisti:
3/4 cup olive oil
3 tbsp mustard
1/4 cup lemon juice
1/2 cup mandarin juice
1/2 cup white wine
1 tbsp honey
Salt and freshly grated black pepper
Oregano
2 cups water
Vegetables for Galopoula Gemisti:
2 onions
2 cloves garlic
2 sprigs celery
6 carrots
Parsley ends (I kept them when making the filling)
Steps to Make It
filling for the turkey so after stuffing the turkey, I wrapped the remaining in parchment paper and aluminum foil and baked it together with potatoes, separately from the turkey.
The potatoes were relatively large, so some of them were halved and a slit was made in the middle, in order to absorb the juices.
added olive oil, lemon juice, mandarin juice, salt, pepper and oregano.
These were placed on the lower rack of the oven and a separate baking tin with the turkey was cooked on top.
The turkey was around 4 kilos. After adding the filling and sewing the skin, I prepared a marinade which I poured on top.
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