Stuffed Turkey with Prunes: Tacchino Ripieno

Name: Stuffed Turkey with Prunes: Tacchino Ripieno
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 3
Cuisine: Global
Ingredients: 2 Tbsps freshly ground black pepper; 1 Tbsp black peppercorns; 473 milliliters fresh bread crumbs; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 12 chestnuts, roasted, peeled, and halved; 2 kilograms chicken wings, backs, and bones; 2 eggs; 680 grams ground pork shoulder; 3 servings Freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 3 Tbsps extra-virgin olive oil plus 1/4 cup; 2 onions, coarsely chopped; 227 grams pancetta, cut into 1/2-inch dice; 237 milliliters freshly grated Parmigiano-Reggiano; 1 bunch parsley stems; 10 Italian prunes, pits removed, cut into quarters; 1 Tbsp each chopped fresh rosemary and sage; 3 servings Salt and pepper; 2 Tbsps tomato paste; 2 kilograms whole turkey breast, removed from the bone, halved and butterflied by your butcher; 473 milliliters dry white wine plus 1 cup

Stuffed Turkey with Prunes: Tacchino Ripieno might be just the side dish you are searching for. This recipe covers 78% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 3359 calories, 293g of protein, and 177g of fat each. From preparation to the plate, this recipe takes roughly 3 hours and 55 minutes. Head to the store and pick up eggs, carrots, wine plus 1 cup, and a few other things to make it today.

Instructions

Preheat the oven to 400 degrees F.

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Oven

In a 12 to 14-inch saute pan, heat the oil over medium-high heat until smoking.

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Cooking Oil

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Frying Pan

Add the pancetta pieces and cook until golden brown, about 7 to 9 minutes.

Ingredients you will need

Pancetta

Add the ground pork and cook until starting to brown in its own fat, stirring regularly.

Ingredients you will need

Ground Pork

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.

Ingredients you will need

Chestnuts

Prunes

Equipment you will use

Frying Pan

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. Over-mixing here can result in a lead torpedo for a stuffing, so don't.

Ingredients you will need

Breadcrumbs

Parmigiano Reggiano

Stuffing

Nutmeg

Pepper

Herbs

Egg

Place the 2 turkey pieces on a cutting board and divide the stuffing between them.

Ingredients you will need

Stuffing

Whole Turkey

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Cutting Board

Roll each of the breasts like a jelly roll and tie them firmly with butchers twine.

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Jelly

Roll

Equipment you will use

Kitchen 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.

Ingredients you will need

Salt And Pepper

Meat

Wine

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Kitchen Thermometer

Roasting Pan

Oven

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.

Ingredients you will need

Wine

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Roasting Pan

Wooden Spoon

Add chicken stock and cook for 5 minutes.

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Chicken Stock

Add the 1/4 cup remaining oil and season with salt and pepper. Carve turkey into 1-inch slices and serve with pan sauce.

Ingredients you will need

Salt And Pepper

Whole Turkey

Sauce

Cooking Oil

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Frying Pan

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

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Cooking Oil

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Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

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Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

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Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle