750g MEVGAL Kefalograviera Cheese (PDO), cut into cubes
6 cloves garlic
2 sprigs rosemary
125ml white wine
Margarine, for cooking
Small round potatoes
Wash the turkey, wipe inside and out and rub with margarine. Sprinkle with pepper.
Slice three of garlic cloves and push the slices into the flesh and legs of the turkey, together with some
of the rosemary. Crush the remaining cloves and place inside the turkey together with a little more
rosemary, the MEVGAL Kefalograviera Cheese and plenty of pepper, then sew closed the opening.
Preheat the oven to 180˚C.
Place the turkey in a buttered baking tray with the potatoes. Melt a little margarine and pour this over the
turkey with the wine. Bake for 2½–3 hours. Serve the turkey with its stuffing, accompanied by the
Tip: you can stuff boned turkey legs in the same way.