Stuffed Turkey With Prunes - {Tacchino Ripieno}

By á-174942

Ingredients

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

Details

Servings 1

Preparation

Step 1

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.

This recipe yields ?? servings.