WEEKDAYS 1e|12c|p

Mario Batali's Stuffed Turkey Lombardy-Style

StuffedTurkeyjpg
A Thanksgiving turkey with an Italian twist!
skill level
Easy
time
60-120min
servings
8-10
cost
$
Contributed by :
Mario puts an Italian spin on Thanksgiving's main course!
share
ingredients
  • 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) 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat the oven to 350° F.
  • 2
    8 oz Merguez (lamb sausage) 
    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.
  • 3
    4 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)
    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.
  • 4
    1/2 cup freshly grated Parmigiano-Reggiano
    2 cups toasted cubes bread (recommend rye or brioche)
    2 large eggs (lightly beaten)
    1  tablespoon chopped fresh rosemary
    1  cup chicken stock
    1  tablespoon chopped fresh sage
    1 12-15 pound turkey (deboned)
    Olive oil (for drizzling)
    Salt and pepper (to taste)
    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. 
  • 5
      
    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.
  • 6
    1 cup dry white wine
    2  tablespoons unsalted butter
    2  tablespoons all-purpose flour
    Salt and pepper (to taste)
    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.
  • 7
    Sauteed apples (optional)
    Carve the turkey into 3/4-inch-thick slices and serve with the sauce, and the sautéed apples, if desired.
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes