A Thanksgiving turkey with an Italian twist!
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.