Mario Batali's Stuffed Turkey

By ruthg

Mario Batali's - thechew.com

Per Serving: 560 cal; 14g carbs, 53g protein; 32g fat; 175mg chol; 310mg sodium; 2g fiber

Ingredients

• 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

Details

Servings 1
Preparation time 60mins
Cooking time 120mins
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 1 whole turkey breast (boned/halved/butterflied by your butcher - 5 to 6 pounds total)
Kosher salt and freshly ground black pepper

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

step 2

ingredients

instructions Preheat the oven to 400 degrees Fahrenheit.

step 3

ingredients 3 tablespoons extra-virgin olive oil
1/2 pound pancetta cut into 1/2 inch pieces
1 1/2 pounds ground pork shoulder

instructions 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.

step 4

ingredients 10 prunes pitted and quartered
12 chestnuts (roasted/peeled/halved)

instructions 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.

step 5

ingredients 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

instructions 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.

step 6

ingredients 2 cups dry white wine

instructions 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.

step 7

ingredients 1 cups dry white wine
1/4 cup extra-virgin olive oil
Salt and pepper

instructions 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.

step 8

instructions Carve the roast into 1/2 inch slices and drizzle with the pan sauce. Serve.

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