Greek Recipes

Greek and Cypriot recipes

Skillet Turkey with Chestnuts,Pine Nuts,and Toasted Almonds

The blending of tastes in this stovetop recipe for turkey is delightful, and a wonderful way to make turkey without the whole bird. Chestnuts, pine nuts, toasted almonds, a dash of brandy, orange juice, and a hint of Worcestershire sauce combine with rosemary to create a dish to remember.

Skillet Turkey with Chestnuts, Pine Nuts, and Toasted Almonds

Skillet Turkey with Chestnuts, Pine Nuts, and Toasted Almonds

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 20 minutes


  • 2/3 cup of olive oil
  • 1 1/2 pounds of boned skinned turkey breast, cut in pieces
  • 3/4 cup of leeks, finely chopped (white part of stalk only)
  • 1/2 red bell pepper, seeded and chopped
  • 2 1/2 tablespoons of brandy
  • 1 tablespoon of Worcestershire sauce
  • 1/4 cup of freshly squeezed orange juice (about 1 juice orange)
  • 1 sprig of fresh rosemary
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 cup of boiling water
  • 15 whole shelled chestnuts
  • 2 tablespoons of pine nuts
  • 1/4 cup of toasted blanched almonds (whole or slivered)


  • In a skillet (with a cover), heat oil over high heat. Add turkey and sauté for 5-6 minutes. Stir in leeks and pepper and cook for another minute. Pour in brandy, stir to distribute, and cook for 2 minutes. Stir in Worcestershire sauce followed by orange juice.
  • Add rosemary sprig, salt, and pepper.
  • Slowly stir in boiling water. If the liquid in the pan loses its full boil, bring back to a full boil.
  • Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.
  • Stir in chestnuts, pine nuts, and toasted almonds, replace cover and continue to simmer for 20 minutes.

Yield: serves 4

Serving suggestion: Serve over your favorite rice.

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