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Turkey stuffing (γέμιση για γaλοπουλα)

Complete home study program in Greek cuisine, recipe for Turkey stuffing (γέμιση για γaλοπουλα)from homecook at

Benefits of Turkey stuffing

  • Good source of protein
  • Good source of Vitamin A
  • Good source of Vitamin D
  • Good source of iron
  • Good source of selenium
  • Good source of zinc

Tips & tricks

In this Greek cuisine tutorial on making Turkey stuffing (γέμιση για γaλοπουλα), we have combined ingredients from two greek-style recipes into one. Our recipe is minced meat based. Although very tasty, including all those ingredients, may be a bit pricey, but it’s only once a year or on special occasions.

In our video we have added the stuffing to a chicken.

A bit of stock may be used to moisten the stuffing, but we used a bit of red wine in this video.

We have used clarified butter to saute all the ingredients in the filling, due to its higher smoking point. Our stuffing is cooked until 90% done, so there is no danger of it being under-cooked.



 Simple safety rules to follow in order to avoid food poisoning when making your own stuffing for poultry are;

  • Do not allow the chicken to thaw to room temperature over night. Allow chicken to thaw in the refridgerator, although it takes much longer.
  • Always thoroughly clean poultry with water and pat dry (inside and out) using paper towels.
  • Do not add the stuffing into the poultry while still hot, so bacteria will not grow from raising the temperature of the poultry.
  • Do not over-stuff the poultry to avoid the meat of the poultry from being under-cooked. You may cook the stuffing separately from the poultry to avoid any chance of contamination from under-cooked poultry.
  • Make sure the stuffing reaches the proper temperature (about 170°F ,76.6°C).
  • Make sure the poultry cooks to the proper temperature (about 180°F ,82°C).

Recipe directions

  • Add some clarified butter, turn on the heat and fry the bacon strips.
  • When done, remove from pan and place on a paper towel to absorb excess fat.
  • Sauté the chicken giblets until 75% done.
  • Allow the bacon to cool off a bit, and then chop the bacon and the chicken giblets and set them aside.
  • Next, we will sauté the onions.
  • After 5-10 minutes of sautéing, add the seasonings.
  • After 12 minutes of sautéing, add the tomato sauce.
  • Add herbs, nuts and breadcrumbs.
  • Keep sautéing another 10-15 minutes or until all juices are gone.

If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts; 

How to make Greek-style turkey stuffing (γέμιση για γaλοπουλα) - part  1 & 2

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