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Mario Batali's Stuffed Turkey Lombardy-Style

Mario Batali
Servings: 8-10
1 to 2 hr

A Thanksgiving turkey with an Italian twist!

  • Ingredients
  • step-by-step directions
Mario Batali's Stuffed Turkey Lombardy-Style
  • 1 12-15 pound turkey (deboned)
  • 8 oz Merguez (lamb sausage)
  • 6 tablespoons unsalted butter
  • 1 cup roasted chestnut pieces
  • 4 oz turkey giblets cut into 1/4-inch dice (or substitute chicken giblets or livers)
  • 1 medium Spanish onion (diced)
  • 1 celery stalk (chopped)
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 2 large eggs (lightly beaten)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage
  • 1 cup chicken stock
  • Olive oil (for drizzling)
  • Salt and pepper (to taste)
  • 1 cup dry white wine
  • 2 tablespoons all-purpose flour
  • Sauteed apples (optional)
  • 2 cups toasted cubes bread (recommend rye or brioche)
  • Preheat the oven to 350° F.
  • Prick the sausage in a few places, put it in a small baking dish, and bake for 15 minutes. Let cool, then thinly slice. Increase the oven temperature to 450° F.
  • Meanwhile, in a 10- to 12-inch sauté pan, heat 4 tablespoons of the butter over medium heat until it melts and the foam subsides. Add the chestnuts, turkey giblets, and onion and cook until the onion is golden brown, 8 to 10 minutes. Remove from the heat, transfer to a large bowl, and allow to cool.
  • Add the Merguez, Parmigiano, toasted bread, eggs, rosemary, chicken stock and sage to the chestnut mixture and mix lightly, almost as if you were tossing a salad. Lay the turkey breast skin down on a work surface and score the turkey making several incisions. Spread the filling over the flesh, then roll up, starting from a long side, like a jelly roll.  Tie the roast in several places with butcher’s twine. Place the turkey in a roasting pan just large enough to hold it. Drizzle with olive oil. Season with salt and pepper. 
  • Roast for 50 to 70 minutes, or until the internal temperature is 165° F. Transfer the turkey to a carving board and allow to rest for at least 10 minutes.
  • Meanwhile, deglaze the pan with wine. Scrape up all of the brown chunky bits left stuck to the pan and bring to a boil. Knead the remaining 2 tablespoons butter with the flour to form a smooth paste, and whisk it into the sauce, bit by bit, until it is slightly thickened. Cook for 5 minutes at a brisk simmer. Season with salt and pepper.
  • Carve the turkey into 3/4-inch-thick slices and serve with the sauce, and the sautéed apples, if desired.
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