Sauté the onion with some olive oil. Add the livers and sauté them with the onion. Then, add the rice. Continue sautéing and add the black pepper, the all spice, the raisins, the pine nuts, the salt, the cinnamon and the chestnuts and mix them to combine the flavours and aromas.

Add the ½ cup of broth and leave the stuffing to boil until all the broth is absorbed. Meanwhile, wash and clean the turkey and, holding it upright, fill with stuffing. Don’t press on the stuffing, so that it will have room to expand when cooking. Pour on a little water and then stitch the back side.

Salt the turkey very well and brush it with mustard and then put it in the baking pan. Grind some black pepper and some oregano over the turkey. Bake at first in 250^ο C for ½ hour.  Then, put the potatoes around the turkey and brush them also with mustard.  Pour enough olive oil and water to almost cover the potatoes, pour over the lemon juice and bake in low temperature of 180^ο C until the turkey and potatoes get a nice colour.