Tacchino Ripieno

Name: Tacchino Ripieno
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps freshly ground black pepper; 473 milliliters fresh bread crumbs; 12 chestnuts, roasted, peeled, and halved; 710 milliliters dry white wine; 2 eggs; 680 grams ground pork shoulder; 12 servings Kosher salt and freshly ground black pepper; 12 servings Freshly grated nutmeg; 3 Tbsps extra-virgin olive oil, plus 1/4 cup; 227 grams pancetta, cut into 1/2-inch pieces; 237 milliliters freshly grated Parmigiano Reggiano; 10 prunes, pitted and quartered; 1 Tbsp each chopped fresh rosemary and sage; 1 whole turkey breast, boned, halved, and butterflied by your butcher, 5 to 6 pounds total

Tacchino Ripieno might be just the main course you are searching for. This recipe serves 12. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 538 calories, 33g of protein, and 29g of fat. If you have kosher salt and pepper, nutmeg, chestnuts, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Pound the butterflied breasts to flatten, then season with salt and pepper and refrigerate.

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Salt And Pepper

Preheat oven to 400°F.

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Oven

In a 12- to 14-inch sauté pan, heat 3 tablespoons of the oil over medium-high heat until smoking.

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Cooking Oil

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Frying Pan

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

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Pancetta

Add the pork and cook until it starts to brown in its own fat, about 25 minutes, stirring regularly.

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Pork

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.

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Chestnuts

Prunes

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Frying Pan

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 a stuffing, so don't do it.)

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Breadcrumbs

Parmigiano Reggiano

Stuffing

Nutmeg

Pepper

Herbs

Egg

Place the two turkey pieces on a cutting board skin side down and divide the stuffing between them.

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Stuffing

Whole Turkey

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Cutting Board

Roll each of the breasts like a jellyroll and tie them firmly in several places with butcher's twine.

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Roll

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Kitchen Twine

Place the two rolls on a rack in a roasting pan, skin side up.

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Roll

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Roasting Pan

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° at the fattest part of the breast, about 1 hour, plus or minus 10 minutes.

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Salt And Pepper

Meat

Wine

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Kitchen Thermometer

Remove and allow to rest 15 minutes before carving.

Add the remaining cup of wine to the roasting pan and deglaze, 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.

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Salt And Pepper

Shake