Stuffed Turkey with Prunes - (Tacchino Ripieno)

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Stuffed Turkey with Prunes - (Tacchino Ripieno) - print recipe

Yield:

Ingredients:


1 whl	boneless turkey breast - (5 to 6 lbs) halved, and
	butterflied by your butcher
	Salt to taste
	Freshly-ground black pepper to taste
60 ml	extra-virgin olive oil plus
1/4 cup	extra-virgin olive oil
0.3 kg	pancetta cut 1/2" dice
0.8 kg	ground pork shoulder
10	Italian prunes pits removed,
	cut into quarters
12	chestnuts roasted, peeled,
	and halved
2 cup	fresh bread crumbs
1 cup	freshly-grated Parmigiano-Reggiano
2	eggs
40 ml	freshly-ground black pepper
	Freshly-grated nutmeg to taste
20 ml	chopped fresh rosemary
20 ml	chopped fresh sage
2 cup	dry white wine plus
1 cup	dry white wine
1/2 cup	Brown Chicken Stock (see recipe)

Method:

Season the butterflied breast with salt and pepper and set into the refrigerator.

Preheat the oven to 400 degrees.

In a 12- to 14-inch saute pan, heat the oil over medium-high heat until smoking. Add the pancetta pieces and cook until golden brown, about 7 to 9 minutes. Add the ground pork and cook until starting to brown in its own fat, stirring regularly. Drain all but 4 tablespoons of the fat from the pan, then add the prunes and chestnut and continue cooking for 8 minutes, until the prunes start to really soften. Remove from the heat and allow to cool, about 20 minutes.

Add the bread crumbs, the Parmigiano the eggs, the pepper, nutmeg and herbs and just bring together, stirring with your hand. Overmixing here can result in a lead torpedo for a stuffing, so don"t.

Place the 2 turkey pieces on a cutting board and divide the stuffing between them. Roll each of the breasts like a jelly roll and tie them firmly with butchers twine. Place the 2 breasts, skin-side up, on a roasting rack in a roasting pan and pour 2 cups wine over them. Season with salt and pepper and place into preheated oven and cook uncovered until dark golden brown outside and a meat thermometer reads 165 at the thickest part of the breast, about 1 hour, plus or minus 10 minutes.

Remove and allow to rest 15 minutes before carving. Add remaining 1 cup of wine to the roasting pan and deglaze, scraping with a wooden spoon. Add chicken stock and cook for 5 minutes. Add the 1/4 cup remaining oil and season with salt and pepper. Carve turkey into 1-inch slices and serve with pan sauce.

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