Tacchino Ripieno - for non-Italians, that means turkey stuffed with chestnuts and prunes — is chef Mario Batali's favorite way to cook turkey because, he says, it never comes out dry. st.
- 1 whole turkey breast (boned/halved/butterflied by your butcher - 5 to 6 pounds total)
- Kosher salt and freshly ground black pepper
- 3 tablespoons plus 1/4 cup extra-virgin olive oil
- 1/2 pound pancetta cut into 1/2 inch pieces
- 1 1/2 pounds ground pork shoulder
- 10 prunes (pitted and quartered)
- 12 chestnuts (roasted/peeled/halved)
- 2 cups fresh bread crumbs
- 1 cup Parmigiano Reggiano (freshly grated)
- 2 eggs
- 2 tablespoons freshly ground black pepper
- Nutmeg (freshly grated)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon sage (chopped)
- 3 cups dry white wine
- Pound the butterflied breasts to flatten then season with salt and pepper and refrigerate overnight.
- Preheat the oven to 400 degrees Fahrenheit.
- In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over medium-high heat until smoking. Add the pancetta and cook until golden brown, 7 to 9 minutes. Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly.
- Drain all but 4 tablespoons of the fat from the pan and add the prunes and chestnuts. Continue cooking for 8 minutes until the prunes really start to soften. Remove from the heat and allow to cool, about 20 minutes.
- Add the bread crumbs, Parmigiano, eggs, pepper, nutmeg and herbs and just bring together, stirring with your hand. (Overmixing here can result in a lead torpedo for stuffing, so do not overdo it.) Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly in several places with butcher's twine. Place the two rolls on a rack in a roasting pan, skin side up.
- Pour 2 cups of the wine over them, season with salt and pepper, and roast until dark golden brown outside, and a meat thermometer reads 165 degrees at the fattest part of the breast, about 1 hour, plus or minus 10 minutes.
- Remove and allow to rest 15 minutes before carving. Add the remaining cup of wine to the roasting pan and de-glaze, scraping with a wooden spoon. Cook for 5 minutes, then add the remaining 1/4 cup of oil. Shake the pan to emulsify the sauce and season with salt and pepper.
- Carve the roast into 1/2 inch slices and drizzle with the pan sauce. Serve.