Mario Batali's Stuffed Turkey Lombardy-Style

By pattie_d

Ingredients

• 1 12-15 pound turkey (deboned)
• 8 oz Merguez (lamb sausage)
• 6 tablespoons unsalted butter
• 1 cup roasted chestnut pieces
• 4 oz turkey giblets cut into 1/4-inch dice (or substitute chicken giblets or livers)
• 1 medium Spanish onion (diced)
• 1 celery stalk (chopped)
• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 large eggs (lightly beaten)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1 cup chicken stock
• Olive oil (for drizzling)
• Salt and pepper (to taste)
• 1 cup dry white wine
• 2 tablespoons all-purpose flour
• Sauteed apples (optional)
• 2 cups toasted cubes bread (recommend rye or brioche)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

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